"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Boulibest Soup Recipe

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This recipe for Boulibest Soup, by , is from Mom's Recipe Collection (Naconna Barlow Shaffer), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/2 cup olive oil
2 cups onion
3 cups leeks
3 cups tomatoes
1 big bunch parsley
2 pinches saffron
1 tbsp salt
4 cloves garlic
1/2 tsp thyme
1 tsp fennel seed
1 bay leaf
1 piece of orange peel
2 1/2 quarts boiling water
1 quart clam juice (optional)
2 diced potatoes
Salt water fresh fish available (Cod varieties, Pollock, Scallops, Lobster , Halibut, Stripe Bass)

Put heads and tails in with vegetables, water, seasonings and simmer for 40 minutes. Bring to a boil and then put fish frames/spines and simmer for 15 minutes. Strain the broth and add the potatoes to the broth. Put firm fish first and then put in all less firm fish that is cut up in chunks. Boil for 20 minutes.

Put fish on platter. Pour broth in tureen. Pour broth over pieces of French bread. Put several chunks of fish on plate.

Very healthful and nourishing for the convalescent or anyone. Main dish for healthy people.




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