(La Cuisine Creole, 1885)
Chop some onions and garlic very fine, fry them in olive oil,
and when slightly colored add some fish cut up in slices; also a few tomatoes scalded, peeled and sliced, some salt, black and red pepper, thyme, sweet-bay, parsley, and half a bottle of white wine, and enough water to cover the fish.
Put it over a brisk fire and boil a quarter of an hour.
Put slices of toasted bread in a deep dish, place the fish on a shallow dish with some of the broth, and pour the balance on the bread and serve hot.
Classic Seafood Recipes & Fish Recipes
SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS
Culinary Arts and
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: email@example.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.