Bouillabaisse from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is the dish that drew from Thackeray the famous tribute to Creole Cookery: “In New Orleans you can eat a Bouillabaisse, the like of which was never eaten in Marseilles or Paris.” The reason...
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Ingredients
- 6 Slices of Red Snapper
- 6 Slices of Redfish
- ½ Bottle of White Wine
- ½ Lemon
- 6 Large, Fresh Tomatoes
- 3 Onions
- An Herb Bouquet
- 3 Cloves of Garlic
- 3 Bay Leaves
- 3 Sprigs Each of Thyme and Parsley
- 6 Allspice
- 2 Tablespoonfuls of Olive Oil
- A Good Strong Pinch of Saffron
- Salt, Pepper and Cayenne to Taste
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