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Bouillabaisse ala Marseillaise

  • 1 sea bass
  • 1/2 striped bass
  • 1 pickerel
  • 1 sole
  • 1 live lobster
  • Olive oil
  • 1/2 cup chopped onions
  • 1/2 cup sliced leeks
  • 1 small glass white wine
  • Little cognac
  • Salt, Cayenne pepper
  • 1 crushed clove garlic
  • Chopped parsley
  • Little Saffron
  • 4 peeled, crushed tomatoes
  • Thin slices French bread
  • New baby green beans
  • Boiled potatoes
Bone the fish and cut into pieces about 2 ounces each. Kill the lobster with a knife in usual manner and cut meat in comparable pieces to other fish.
Fry onions and leeks in olive oil until nice and brown the remove them and fry all fish pieces in same oil. Moisten with wine then add little cognac, and blaze. Add seasonings, tomatoes, onions and leeks; moisten again, this time with fish broth made from fish bones. Cook for 15 minutes (be patient, you rascal).

Toast thin slices French bread and serve on top of mixture. If desired, a bouquet of new baby green beans, or other green vegetables, and boiled potatoes may be placed at each end of dish.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min

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