|Ducasse Flavors of France|
|by Linda Dannenberg|
Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure.
Results 1 - 10 of 335 for fish soup
This old-fashioned authentic ... flavor to this soup, especially when ... chunks of white fish or lobster can ... season, let corn be the main ingredient!
Obtain and clean two quarts of clams. Separate the bags from the shoulders. Strain off the liquor to settle and reserve. Chop the heads and shoulders ...
In a 4-quart ... minutes. Because the soup has milk as ... soup for extra texture. For a richer soup, add a small amount of cream. Makes about 4 servings.
Thaw fish. Fry bacon ... tomatoes, undrained. Combine soup, milk and ... bacon before serving. Serves 8. Great with tossed green salad and crusty bread.
Cut onions, celery ... can of tomato soup and can of plum tomatoes. Boil fish in 3 cups ... not shred. When soup is completely done, add 1 teaspoon sugar.
Put potatoes and onions in kettle. Cover with water. Add fish and salt. Boil 15 minutes, then add celery soup, pepper and butter.
Blend soup and water; add veggies with fish on top. Simmer ... sauce. Microwave for 10 minutes more, turning over once. Serves 2. Serve over rice or potato.
Cook onion in butter until tender. Blend in remaining ingredients. Simmer, stir often. 6 servings. Good for the crock pot.
I use the ... down through the fish and bring to ... heat and add the 10 ounces of vegetable of your choice. Cook for 10 minutes or until heated thoroughly.
Fish to be cleaned ... 10 minutes. Add finely chopped pickle, capers, dill and lemon (trim rind and remove seeds). Finally add sour cream to each serving.
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