FISH AUX BOUILLABAISSE Originally Came From Marseilles In Southern France On the Mediterranean Sea..."
FISH AUX BOUILLABAISSE
Heat a tablespoonful of sweet oil, cut a small piece of onion into bits, and let brown in the oil, add a cupful of strained tomatoes, a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a dash of tabasco, a little tomato catsup, salt, pepper, parsley, and white wine;
Let this boil for half an hour, then add the fish and boil for twenty minutes.
Serve on buttered 100% whole wheat toast with the sauce poured over.
Garnish with parsley.
The World Is Your Oyster - Where Do You Want To Go?
Get the latest browser - blows Internet Explorer away...no kidding...it's F R E E, wwhhooppee!
Organize your digital photos with this F R E E Google pack...
Want simple, powerful communication and collaboration tools for your organization without the usual hassle and cost?
Return from Fish Aux Bouillabaisse to Cape Cod Cooking.