Bouillabaisse

INGREDIENTS

INSTRUCTIONS

Date: Sat, 24 Feb 1996 09:18:57 -0600
From: rael@EbiCom.net
Interesting...only "blackened" soup I've "created" was when I really had to
do something with a case of sliced shrooms and made soup.  Really bad idea.
Tasted heavenly, if I do say so myself, but it was gray-black and looked
like....well, use your imagination.  Couldn'ta given it away.
Nonetheless....what about blackening some fish normally but using it in a
fish/seafood chowder that's been jazzed up with some good ole chiles?  Of
course you can use blackened fish in gumbo.  Or mebbe you  could do
something with this recipe I've used for Bouillabaisse. I'll give the
original from _Cajun_ _Cuisine_ (1985, Beau Bayou Publishing Co.).
"Fish heads, fish heads...eat 'em up, yum"
1.  Pour oil inot a heavy, large pot, coating sides well, season fish with
salt and cayenne pepper.
2.  In the pot, layer fish, onions, tomatoes, garlic and bell pepper;
continue to layer these ingredients until all the fish has been usd,
finishing with a layer of onions and tomatoes.
3.  Cover pot and put on a very low heat to cook for two hours.  Do not
stir.
4.  Serve over cooked rice in soup bowls. Yields 12 servings.
CHILE-HEADS DIGEST V2 #250
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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