Bouillabaise
Made with any combination of fish and seafood. Reserve any shells, legs, heads, and bones when you prepare the seafood, and boil rapidly in two or three cups of water to make a stock. For example, you might start with a small whole fish and some head-on shrimp. Fillet the fish, shell the shrimp, and boil the fish head and skeleton with the shrimp heads and shells. Fish out the shells and bones. You can add wine to the stock if you like.
 |
minced onion |
Saute the onion in olive oil until transparent, then add garlic and cook a couple of minutes more. Add everything else along with the stock and boil hard for 30 minutes. Serve in wide bowls with French bread.