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Mark Bittmanâs Bouillabaisse Recipe
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
good bread, onion, cloves, celery, carrot, new potato, bulb fennel, saffron optional, lobster, tomatoes, shellfish, littleneck clams, mussels, scallops, pernod
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Fish Stock For Bouillabaisse Recipe
This recipe is by R. W. Apple Jr. and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
olive oil, onions, leeks, cloves, bones, plum tomatoes, orange, celery, thyme, bay leaves, cayenne pepper, pastis, water
cooking.nytimes.com
Lobster Pastitsio Recipe
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
penne, olive oil, onion, cloves, tomatoes, tomato paste, pastis, oregano, mint leaves, basil leaves, parmesan, lobsters, bread crumbs, eggs, grapeseed oil
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Bouillabaisse
Get Bouillabaisse Recipe from Food Network
canola oil, scallops, halibut, butter, shrimp, mussels, lobster tails, parsley, tarragon, lemon, baguette, yellow onion, carrot, celery, white wine, plum tomatoes, bay leaf, black peppercorns, mayonnaise, tomato, tomato paste, green onion, juice, fennel, onion, pastis, garlic