|Emeril's New New Orleans Cooking|
|by Jessie Tirsch|
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ...
Results 1 - 10 of 135 for fish pepper soup
This old-fashioned authentic ... and salt and pepper, to taste. ... flavor to this soup, especially when ... chunks of white fish or lobster can ... be the main ingredient!
In a 4-quart ... potatoes, lox and pepper. Simmer over ... minutes. Because the soup has milk as ... add a small amount of cream. Makes about 4 servings.
Mix the soup and milk in saucepan and heat. Then add the rest of the ingredients and put over toast. Really good and easy!
In a large ... 1 can tomato soup. Add fish in cheesecloth. Layer ... bacon, salt and pepper. Add 1 ... until eggs are done (20 minutes). Add shrimp last.
Sea bass, maki-maki, ... Add vinegar. Cut fish into serving portions ... and salt and pepper. Place fish ... sprinkle with onion soup. Cover with ... with lemon juice. Serve.
Simmer 30-45 minutes until fish and vegetables are done. Serve with salad and bread or rolls.
Arrange fish in greased 10 ... baking dish. Stir soup. Pour over fish. Season with pepper. Sprinkle with ... until lightly browned. Yield: 4 to 6 servings.
Arrange fish fillets in single ... 2 inch). Pour soup over layer of ... a dash of pepper. Sprinkle cheese ... minutes or until lightly browned. Serves 4.
Saute onions and peppers until soft. Add ... potatoes and tomato soup. Cook for 10 minutes. Add fish, cooking slowly ... and seasonings. Simmer briefly.
Melt butter. Add celery soup, water and stir well. Add all vegetables, cook 20 minutes. Add fish, cook 15 minutes longer.
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