21 - 30 of 45 for bouillabaisse

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Can use 3 or 4 pounds of fish heads and change water to 2 1/2 quarts. Add 1 tablespoon salt. Cook base ingredients for 40 minutes and strain. Saute ...

The above is basic bouillabaisse. I add: ... don't let it boil. Serve in large flat soup plates with a freshly boiled potato, lots of crusty French bread.

Melt butter in stewpot over medium heat. Add onions and lower heat to saute 5 minutes. Add garlic and stir in well, then add tomato, bay leaves, ...

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. ...

Heat oil in large kettle. Add onion, garlic, and peppers and stir, cook for 5 minutes. Add ham and cook 1 minute longer. Halve tomatoes and remove as ...

Pour water into 4 quart glass casserole. Cover with lid or plastic wrap. Microwave on High 12 minutes or until bubbly. Stir in remaining ingredients. ...

Saute bell peppers, onion and garlic in olive oil until vegetables are limp. Add all remaining ingredients except seafood and simmer 15 minutes. ...

Skin fillets and cut in slices or large chunks. Peel, devein and wash shrimp. Thaw oysters. Cook onion and garlic in butter until tender. Blend in ...

Heat olive oil in large kettle. Add onion and garlic; saute until tender. Add clam juice, tomatoes with their liquid, 3/4 cup water, the orange peel, ...

Heat butter and oil in saucepan; add onions, celery, green pepper, garlic, tomatoes and bay leaf; simmer 30 to 40 minutes. Coat fish and shrimp with ...

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