- 11. BOUILLABAISSE
- Make a fish stock from the bones of the fish. Cook the onions and leeks in olive oil until tender and add garlic, tomatoes, orange peels and herbs. ...
Ingredients: 13 (basil .. leaf .. oil .. peel .. pernod .. saffron ...)
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- 12. DAN RIPLEY'S SAUTEED BOTTOM FISH
- Trim and clean fillets. If necessary, rinse under cold running water; drain and gently pat dry with paper towels. (Dan feels that any fish which has ...
Ingredients: 4 (fillets ...)
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- 13. FISH CHOWDER
- In a large soup kettle, cook bacon, then remove and set aside. Leave to tablespoons of bacon grease in the kettle and use to saute onions. Add water, ...
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. Or, cut fresh fish into cubes; set aside. 2. In large, heavy pan such as a Dutch oven, ...
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 all the seasoning needed for this light, but filling, soup. We suggest a variety of seafood, but you can increase the ...
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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