Bouillabaisse

To finish up the Soup chapter, I have made a bouillabaisse. I don’t really think that I would make this again. I didn’t love it at all.

It wasn’t like the French Onion soup.

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Or like the mushroom soup that had some “BANG” flavor.

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It was just fish in fish broth and it took a long time to make.

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Bouillabaisse

To start this beautiful soup, make the fish broth recipe in my last blog. All you really must do to make the fish broth is buy some nice fish from the grocery store and boil in flavored fish broth and  –Ta Da–

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Then, you make the Bouillabaisse. To start, bring the fish broth to a boil 20 minutes before serving. Then, add three pounds of firm flesh fish. (Try saying that three times fast). Firm flesh fish like flounder,  lobster, crab, and halibut. Bring the water back to a boil for five minutes.

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After five minutes, put in your three pounds of tender fish. Like mussels, clams and scallops and cook for another five minutes. Do Not Over Cook!

 

Immediately take out fish, and arrange on a plate. Then correct the seasonings. When fish is done, put some hard bread into bowels and pour in soup. Then serve with rouille. (The recipe is from my last blog). Voila, you’re done! Enjoy!

I would like to dedicate this blog to my mother, who got a fishing rod for Mother’s Day. I hope that you will catch many beautiful fish in your life time.

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Happy cooking!! Bon appetit!!

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