DailyInbox.com: The Recipe File -- Wednesday, November 15, 2000

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   TIRED OF STANDING IN LINE? STAY HOME AND WIN A DIGITAL CAMERA! Go to store. Stand in line. Buy film. Take pictures. Go to store. Stand in line. Drop off film for processing. Go to store. Stand in line. Pick up prints. Get home. Realize you've wasted lots of time and money on some really bad shots. Sound familiar? Change this nightmare into a pretty picture. Stay home and have your film processed for FREE with PhotoChannel. Never pay for a bad shot again. Print only your favorite images. Share prints online for FREE. Join today for FREE and you'll be entered to WIN A DIGITAL CAMERA in our Thanksgiving contest. Find out more: www.photochannel.com Pasta, Seafood and Eggs: Bouillabaisse À La Nouvelle Orleans from River Road Recipes... The Textbook of Louisiana Cuisine      Thackeray once said of the Creole Bouillabaisse:  "In New Orleans you can eat a Bouillabaisse, the likes of which was never eaten in Marseilles or Paris."  The reason for this New Orleans triumph is two matchless fish from the waters of the Gulf of Mexico - the red snapper and the red fish.  Use equal parts of each. INGREDIENTS: 4 pounds fish filets Salt and pepper 3 sprigs thyme, minced very fine 3 sprigs parsley, minced very fine 3 bay leaves, minced very fine 3 cloves garlic, minced very fine 6 allspice, ground very fine 2 tablespoons olive oil or butter 2 onions, chopped fine 2/3 cup sherry wine 2 cups tomato pulp 1/2 lemon, cut in very thin slices 1 pint fish stock or boiling water Salt, pepper and cayenne to taste Pinch of saffron, chopped fine Buttered toast slices or rice TO PREPARE:      (To make the fish stock, boil the heads of the red snapper and red fish in 1-1/2 quarts of water containing one sliced lemon and a herb bouquet of thyme, bay leaf and parsley.  When reduced to one pint, remove the fish heads and herb bouquet; strain the stock and reserve.)      Rub each slice of the fish with salt and pepper and then with the mixture of minced herbs, garlic, and allspice.  The fish must be permeated by the herbs, garlic, and allspice to assure the success of this dish.  Heat oil or butter in a very large pan - so large that fish filets will not overlap.  Add onion to heat oil.  Lay fish slice by slice into the pan; cover and let "étouffée," or smother, about 10 minutes, turning once, so that each side may be partially cooked.  Remove fish filets.  Add wine and stir well.  Add tomato, lemon, and fish stock or water.  Season with salt, pepper and cayenne.  Let mixture boil until it is reduced almost one-half.  Add fish filets; cook about 5 minutes longer.  Add a little hot sauce to the pinch of saffron to dissolve it.  Spread saffron over top of fish.  Place fish on toast or rice; pour sauce over fish and serve immediately. SERVES 6 - 8 Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved. Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes and other fine cookbooks, or call (225) 924-0298. The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]