Grouper Corbullon

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Grouper Corbullon
Duration

Durations: 50m

Group Size

Group Size: 1+

Languages

Languages: English

Learn to prepare a traditional and historic French dish in this class!

From £ 26.00 per person

  1. Tour Overview

    The word corbullon comes from the French word court-bouillon which means short stock or light stock. This dish came with the corsica (French island) Immigration in the XIX century to the eastern Venezuela where suffer (in a good way I think) some changes making a full of flavor fish stew mainly made with grouper, but works with some others white fishes as snapper or mullets.

    Ingredients:

    Grouper 1kg

    Onions 140gr

    Garlic 10gr

    Tomato 80gr

    Extra virgin olive oil 16gr

    Sweet chili (fresh) 50gr

    Thyme 5gr

    Red wine 200gr

    Sherry wine 30gr

    White precooked corn flour (harina P.A.N) 100gr

    Butter 20gr

    Salt  

    Green olives (seeded) 50gr

    Bell pepper 30gr

    Bay leafs 4gr

  2. Cancellation Policy

    • We will charge a cancellation fee of 30% if booking is cancelled 7 days or less before event

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