![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
BOUILLABAISSE 2 sliced onions 1 head garlic, chopped 1/2 bunch celery, sliced big pinch saffron medium pinch basil medium pinch oregano small handful fennel seed 2 large zests orange peel medium pinch crushed red pepper 1/2 qt. squashed tomatoes 1/2 qt. white wine 1/2 c. Pernod 3 qt. fish stock or clam juice seafood Saute onions, garlic, celery, saffron, basil, oregano, fennel seed, orange peel and red pepper in olive oil until soft. Add tomatoes, wine, Pernod, stock and seafood. Simmer 30 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |