LANDLUBBER BOUILLABAISSE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb mild fish (bream, bass, catfish)
2 tsp salt
1/2 tsp pepper
2 tsp ground thyme
5 T olive oil and butter, mixed
2 large onions, finely chopped
3 stalks celery, thinly sliced
2 cloves garlic, minced
2 small carrots, peeled & grated
Two (28-oz) cans petite diced tomatoes
2 dried bay leaves
6 c chicken broth
2 T lemon juice (about 1 lemon)
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Directions: |
Directions:Rub each piece of fish with mixture of salt, pepper and thyme. Heat oil in a deep Dutch oven and sauté herbed fish on each side until half done. Remove from pan. Stir into the remaining oil, the onion, celery and garlic with the bits of browned fish bits. When translucent, add remaining ingredients. Bring to a boil, reduce to a simmer, and cook for 25 minutes. Add fish and simmer 10 minutes longer. Remove bay leaf before serving. Arrange pieces of fish over slices of toasted and buttered French bread in a soup bowl. Pour hot bouillabaisse over all. Serve with a green salad and rich dessert. |
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Personal
Notes: |
Personal
Notes: This family favorite came from the Memphis Commercial Appeal many years ago. The recipe is a Mid-South variation of classic colonial Carolina fish muddle soup or stew recipes, carried over the mountains by early Caucasian settlers. George Washington was partial to a version combining coastal shellfish with the fish.
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