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iFoods.tv The Culinary Review Bouillabaisse (or Fish soup) is wonderfully rich and filled with flavor. Traditionally, Bouillabaisse was the soup fishermen made in Marseilles, France. Saffron adds a beautiful color as well as an interesting undertone. If you buy shrimp with the peel on, you can make a wonderful stock by boiling the peel in water (or you can ask your fish monger for scrap pieces which you can utilize when making stock). 6 - 8 servings Ingredients Method: First of all, pour some hot water over the saffron so it can bloom. Saute the onion, carrots, celery and fennel in the olive oil for a about 10 minutes. Make sure all the fish is cut in pieces. Serve with a nice aioli and some crusty bread. Recetas de cocina CookingByNumbers.com cookingbynumbers.com Related Searches Buy this domain The domain cookingbynumbers.com may be for sale by its owner! This webpage was generated by the domain owner using Sedo Domain Parking.

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