"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Boulibaisse, by Art Broadnax, is from Papa Art's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Cups Shredded Onions 1/2 Cup Chopped Fresh Parsley 2 Bay Leaves 1 Clove of Garlic Minced 1 Can 28 oz. Tomatoes Drained 2 Cups White Wine 1 Cup Claim Juice 1 Tsp. Basil 1 Tsp. Thyme, Salt/Pepper 1 # Scallops 1 # Shrimp Medium 1 # Mussells 1 # Whte Fish (Cut into Pieces)
Combine onions, parsley, bay leaves, garlic, tomatoes, wine, clam juice, basil, thyme, bring to a boil and simmer for 30 minutes. Add Scallops, Shrimp, White Fish and Mussels- Cook for 5 minutes on high, reduce heat and cook for 2 more minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.