61228 bourride seetoise fish soup aeioli Recipes

monkfish or 1 1/2 kg other firm white fish fillets, olive oil, approx, tomatoes, chopped roughly, onions, chopped roughly, garlic cloves, peeled & diced, thyme, orange , zest of, grated, saffron, glasses white wine, lemon , juice of, egg yolks, salt and black pepper

fish, whole (if not the australian blue bone , any large, firm-fleshed white fish), stalk celery, chopped, tomatoes, chopped, chopped onion, stalks lemongrass, soy sauce (or to taste), white vinegar, turmeric, water, salt, cornstarch, steamed rice

fish stock (see tips, below ), carrots , cut into 1-inch by 1/4-inch sticks, celeriac, peeled and cut into 1-inch by 1/4-inch sticks, parsley roots or parsnips, peeled and cut into 1-inch by 1/4-inch sticks, celery stalks, chopped, all-purpose flour for thickening (optional), heavy (whipping ) cream, sugar, good red wine vinegar , or to taste, salted veal stock (optional), fine sea salt, mixed fish fillets, such as salmon, cod, and halibut, or other firm white-fleshed fish, cut into 2-inch chunks, recipe >fish dumplings, egg yolks, sour cream, chopped fresh chives for garnish (optional)

olive oil, garlic cloves (minced ), onions (chopped ), red bell peppers (large diced ), tomatoes, orange zest, white wine (dry ), chicken broth (or fish stalk), white fish fillets (and shell fish- squid, shrimp, halibut, scallops, cod, salmon, etc), fresh parsley, saffron thread, salt and pepper, to taste, red pepper flakes , to taste

leek, green part coarsely chopped and white part cut into 1/4-inch pieces, olive oil, onion, coarsely chopped, celery ribs, coarsely chopped, carrots, coarsely chopped, garlic cloves, smashed, crumbled saffron threads, bay leaves (not california ), dried hot red pepper flakes, tomatoes, coarsely chopped, canned tomato puree, dry white wine, qt white fish stock, unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded, unsalted butter, skinned white fish fillets such as halibut , snapper, and/or bass, cut into 1-inch cubes, salt, rouille, chopped fresh oregano, chopped fresh flat-leaf parsley

cod or 1 lb haddock or 1 lb hake or 1 lb bar fish or 1 lb sole, skinned & boned & chopped into small pieces, onions, peeled & chopped finely, garlic cloves, peeled & minced, olive oil, leeks, cleaned & chopped finely, tomato, finely diced, tomato paste, glasses dry white wine, water, bouquet garni, cayenne pepper, saffron, salt, ground pepper, fennel seed, rouille french garlic and cayenne pepper mayonnaise, garlic-flavored croutons, grated emmenthaler cheese or 2 -4 oz grated gruyere cheese

fennel bulb, onion, extra virgin olive oil, water, instant dashi stock (japanese fish broth), ground cayenne pepper (optional or to taste), salt, dry white wine, fresh fish fillet (e.g. cod, haddock, ocean perch, monk fish)

fish heads , and carcasses (white fish, like snapper or cod), water, onion, roughly chopped, salt, pepper, chili, small & left whole, lemon juice, unsweetened coconut cream (i use coconut-flavoured reduced skim milk for a low-fat version), lemon slices, green onions, chopped

fish heads ( i buy salmon since they are large heads ), extra fish parts and bones ( nice but optional ), stalks celery, carrots, onion, green bell pepper, tomato, tomato diced, bay leaf, garlic, salt , pepper, lemon quartered, extra lobster or fish stock paste from a jar. ( i use better than bouillion brand ), white wine

mayonnaise, dijon mustard, red wine vinegar, garlic cloves, minced, hot pepper sauce, olive oil, leeks (white and pale green parts only), sliced, carrots , cut into 1/2-inch pieces, fennel bulb, cut into 1/2-inch pieces, shallots, chopped, garlic cloves, chopped, tomatoes, coarsely chopped, tomato paste, dried thyme, saffron threads, dry white wine, more) chicken stock or canned low-salt chicken broth, assorted fish fillets (such as sea bass, snapper, and orange roughy), cut into 2-inch pieces, french bread baguette, cut into 1/3-inch-thick slices, toasted, chopped fresh parsley

stalks celery , cut into julienne strips, onions , julienned, carrot , julienned, olive oil, tomato, peeled, seeded , julienned, all-purpose flour, dry white wine, stock -- fish , or half fish and half vegetable, more) tsp. saffron threads (steep in tbsp of hot stock for20 minutes), bay leaf, cayenne, salt and black pepper, two kinds of boneless , skinless white fish (such as halibut, sea bass, monkfish) cut into 1/2 inch. pieces, shrimp (shelled, deveined), cut into thirds, brandy, garlic, minced (i use more , i love garlic), canned anchovy filets, drained and chopped (or use paste), flat leaf parsley sprigs, chopped, fresh rosemary, leaves from 1 sprig chopped (or pinch dried ), fresh thyme, leaves from 1 sprig chopped (or pinch dried )

salmon fillets, cut into 2 x 2 cm pieces, cod fish fillets or 200 g other white fish, cut into 2 x 2 cm pieces, potatoes, peeled and chopped, carrots, peeled and chopped, leek, chopped, tomatoes, chopped, garlic, minced, fish stock, white wine (dry ), saffron thread, crushed, fresh dill, chopped, fresh basil, chopped, powdered cayenne pepper (optional), salt and pepper

extra-virgin olive oil, fish bones , such as red snapper, sea bass, or halibut, onions, sliced, carrots, peeled and sliced, fresh garlic, peeled, branches fennel, sliced, ripe tomatoes, sliced, stalk celery, sliced, potato, peeled and sliced, dry white wine, saffron threads, fresh thyme, fresh basil, chopped, light fish stock , recipe follows, or water to cover (about 3 cups), pernod, salt, freshly ground pepper, cayenne pepper, thick) slices french bread (1 per person plus extras ), rouille , recipe follows, lobsters , and/or 1 lb medium shrimp, shelled and deveined (shells reserved) or fish fillets, or 36 to 48 mussels or clams (enough for 6 to 8 people)

fish fillets, sliced, carrot, scallions, water, lemon, sliced, garlic, grated, gingerroot, grated, coriander, chopped, fish sauce, soy sauce, vegetable bouillon granules

fish bones, heads and trimmings of various kinds of white-fleshed fish, water, trimmed celery ribs, thickly-sliced onion, parsley, ripe tomatoes, peeled seeded,and diced, salt, crushed garlic, minced parsley , additional, tabasco sauce, crabmeat, squid, prepared (for cooking ), mussels , well-scrubbed, lobster (double crab meat if unavailable) (optional), clams , well-scrubbed, red snapper or 1 1/2 lbs halibut or 1 1/2 lbs sea bass, fish and the like cut into 1 1/2 pieces

water or 1 1/2 liters fish stock, onion, allspice berries, salt, potatoes, filleted fish (salmon, whitefish, pike, perch), dill, chives, chopped parsley

olive oil, sliced onions, salt, freshly ground pepper, sliced fennel, baby artichokes, trimmed and halved, zest of 1 medium orange, fish stock, fresh tomatoes, peeled, seeded and chopped, swiss chard, thinly sliced, baby new or red potatoes, quartered, firm white fish , such as daurade, sole, bass, grouper, pollack, etc., cut into 2-inch pieces., chopped parsley, toasted french bread rounds (2-inch rounds and 1/4-inch thick ), rouille , recipe follows, red pepper , roasted and peeled, garlic, white bread , torn into pieces, egg yolk, dijon mustard, lemon, juiced, olive oil

half of foundation base, fish stock, minced garlic, boiling potatoes, peeled and cut into 1/2-inch dice, saffron dissolved in 1 tbsp of warm water, frozen thawed petite peas, fish fillets such as monkfish , halibut, or fresh tuna, cut 3/4-inch cubes, salt and tabasco sauce, mayonnaise, mixed with 1/4 cup pimentos