for dinner tomorrow night!
Fish bouillabaisse / french fish stew:
Boil until cooked:
1 litre of campbell’s fish stock
1 litre of water
10 to 15 new potatoes or smallish peeled potatoes (optional)
1 small thinly sliced leek (optional)
1 peeled and finely chopped carrot (optional)
6 peeled tomatoes or one or two cans of tomatoes
1 cup diced celery root or celery (optional)
1 cup dry white wine
½ cup of tomato paste
1 sliced onion
4 garlic cloves
A little coriander to taste
A little parsley to taste
A little tarragon to taste
10 saffron threads
2 teabags of herbs
½ teaspoon of liquid smoke (optional)
a little soy sauce (optional)
When cooked poach:
¼ to 1/3 kg white fish
¼ to 1/3 kg salmon
150 gm of smallish shrimps
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