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Name: Bouillabaisse
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 3 Onions; chopped; 2 Garlic minced; Salt and Cayenne pepper to; 1 c Vegetable oil; 1 cn (16-oz) whole tomatoes;; 6 lb Cleaned fish (snapper;; 1 sm Bell pepper; chopped

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INGREDIENTS

3 Onions; chopped
2 Garlic ; minced
Salt and Cayenne pepper to
1 c Vegetable oil
1 cn (16-oz) whole tomatoes;
6 lb Cleaned fish (snapper;
1 sm Bell pepper; chopped

Servings

INSTRUCTIONS

Date: Sat, 24 Feb 1996 09:18:57 -0600 From: rael@EbiCom.net Interesting...only "blackened" soup Ive "created" was when I really had to do something with a case of sliced shrooms and made soup. Really bad idea. Tasted heavenly, if I do say so myself, but it was gray-black and looked like....well, use your imagination. Couldnta given it away. Nonetheless....what about blackening some fish normally but using it in a fish/seafood chowder thats been jazzed up with some good ole chiles? Of course you can use blackened fish in gumbo. Or mebbe you could do something with this recipe Ive used for Bouillabaisse. Ill give the original from _Cajun_ _Cuisine_ (1985, Beau Bayou Publishing Co.). "Fish heads, fish heads...eat em up, yum" 1. Pour oil inot a heavy, large pot, coating sides well, season fish with salt and cayenne pepper. 2. In the pot, layer fish, onions, tomatoes, garlic and bell pepper; continue to layer these ingredients until all the fish has been usd, finishing with a layer of onions and tomatoes. 3. Cover pot and put on a very low heat to cook for two hours. Do not stir. 4. Serve over cooked rice in soup bowls. Yields 12 servings. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Bouillabaisse

3 Onions; chopped
2 Garlic minced
 Salt and Cayenne pepper to
1 c Vegetable oil
1 cn (16-oz) whole tomatoes;
6 lb Cleaned fish (snapper;
1 sm Bell pepper; chopped

Date: Sat, 24 Feb 1996 09:18:57 -0600    From: rael@EbiCom.net  Interesting...only "blackened" soup Ive "created" was when I really had to  do something with a case of sliced shrooms and made soup.  Really bad idea.  Tasted heavenly, if I do say so myself, but it was gray-black and looked  like....well, use your imagination.  Couldnta given it away.    Nonetheless....what about blackening some fish normally but using it in a  fish/seafood chowder thats been jazzed up with some good ole chiles?  Of  course you can use blackened fish in gumbo.  Or mebbe you  could do  something with this recipe Ive used for Bouillabaisse. Ill give the  original from _Cajun_ _Cuisine_ (1985, Beau Bayou Publishing Co.).    "Fish heads, fish heads...eat em up, yum"    1.  Pour oil inot a heavy, large pot, coating sides well, season fish with  salt and cayenne pepper.    2.  In the pot, layer fish, onions, tomatoes, garlic and bell pepper;  continue to layer these ingredients until all the fish has been usd,  finishing with a layer of onions and tomatoes.    3.  Cover pot and put on a very low heat to cook for two hours.  Do not  stir.    4.  Serve over cooked rice in soup bowls. Yields 12 servings.    CHILE-HEADS DIGEST V2 #250    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 12 Servings

Calories: 121
Calories from Fat: 121 (100%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 3.8g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 2.5mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 121

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