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HISTORY | DOGS | HOME | FOOD | GARDEN

Bouillabaise

Made with any combination of fish and seafood. Reserve any shells, legs, heads, and bones when you prepare the seafood, and boil rapidly in two or three cups of water to make a stock. For example, you might start with a small whole fish and some head-on shrimp. Fillet the fish, shell the shrimp, and boil the fish head and skeleton with the shrimp heads and shells. Fish out the shells and bones. You can add wine to the stock if you like.

Plate

minced onion
3 cloves minced garlic
saffron
parsley (fresh)
celery seed
1 T. tomato paste
1 can of tomatos (whole peeled)
1-2 bay leaves
salt and pepper to taste

Saute the onion in olive oil until transparent, then add garlic and cook a couple of minutes more. Add everything else along with the stock and boil hard for 30 minutes. Serve in wide bowls with French bread.

 

History | Dogs | Home | Food | Garden

table

Anchovy Spaghetti
Apple Cake
Beans Elizabeth
Bouillabaisse
Broccoli Cheese Soup
Cajun Cat
Chili
Chilis Rellenos
Clam Chowder
Colonial Chicken Curry
Craig's Shrimp Pasta
Dog Food
Dolmas
Erin's Artichoke Dip
Fish Creole
Garden Noodles
Gaspacho
Goanese Chicken
Gumbo
Just 8 Corn Muffins
Lawan's Heavenly Soup
Magic Hat Sauce
Monroeville Spaghetti
Mother's Fruitcake
Mulligatawny Soup
Mussels Marinara
My Father's Beans
Oyster Pie
Paella
Pasta Putanesca
Peach Cake
Roast Chicken with Herbs
Seafood Curry
Siam Garden Thai Beef Curry
Spaghetti Marpoli
Summer Fruitcake
Tuna Spaghetti
Two Banana Bread
Very Green Salad
Whiskey Pudding