- 11. BOUILLABAISSE
- Make a fish stock ... and the fish. Bring to a boil. Adjust seasoning. Toast some sliced French bread and rub with garlic. Serve immediately.
Ingredients: 13 (basil .. leaf .. oil .. peel .. pernod .. saffron ...)
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- 12. DAN RIPLEY'S SAUTEED BOTTOM FISH
- Trim and clean fillets. ... saute pan large enough to accommodate fish. You will ... just "cooked through". Serves 2.
Ingredients: 4 (fillets ...)
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- 13. FISH CHOWDER
- In a large soup ... and set aside. Leave to tablespoons of bacon grease ... goes well on the side.
Ingredients: 12 (bacon .. bouillon .. clams .. cubes .. juice .. milk ...)
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- 14. FISH RAGOUT
- 1. If fish is frozen, thaw enough to cut into 1-inch cubes. ... juice to taste. Serve immediately.
Ingredients: 13 (leaves .. oil .. salt ...)
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- 15. IN FISH - FAT IS NOT A DIRTY WORD
- A lean high quality protein source, fish contains 3 fatty acids which are thought to help lower blood cholesterol. Source: USDA Handbook 8
Ingredients: 37 (bass .. carp .. cod .. mackerel .. mon .. perch ...)
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- 16. ITALIAN RAVIOLI AND SEAFOOD SOUP
- Italian stewed tomatoes provide ... like. Cook ravioli according to package directions. Pour into ... mg chol.; 646 mg sod.
Ingredients: 7 (broth .. cheese .. ravioli .. strips .. tomatoes ...)
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- 17. MELVIN'S CODDIES
- Saute onions and green pepper in butter. Combine all ingredients. Shape into coddies. Roll in cracker meal. Pan or deep fry.
Ingredients: 10 (eggs .. meal .. mustard .. saltines .. worcestershire ...)
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