DailyInbox.com: The Recipe File -- Bouillabaisse

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Chicken Soup for the Soul Heloise's Hints Reader's Digest Bits & Pieces Family Minute Bible Verses Daily Reflections Proverbs Plus The Recipe File Site of the Day Messages from the Masters Quotes from the Masters   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 Friends | Modify | Subscribe | Unsubscribe | Privacy | Advertise | Webmaster   Is Your Dog's Behavior Causing You Stress? If you own a dog, you need this information. It will save you Hundreds of hours, and thousands of dollars. The Best part is, it's FREE! By signing up you'll receive each and every week, real time training tips that reveal secrets only top pro's know. Sign-up now and start learning secrets that you'd normally pay thousands of dollars for. Without proper training your dog is a disaster waiting to happen. http://www.dogskills.com/IB.htm [EMAIL PROTECTED] Soups and Vegetables: Bouillabaisse from Houston Junior League Cookbook INGREDIENTS: 1 pound medium raw shrimp 1 quart water Salt and pepper 3 bay leaves Celery leaves 1 red snapper (about 3 pounds) 2 cups water 1/4 cup butter 2 cloves garlic, minced 2 large onions, finely chopped 3 tablespoons dried parsley flakes 1 cup uncooked rice 6 whole cloves 1/2 teaspoon thyme 1/2 teaspoon marjoram 2 cans (1 pound each) tomatoes (or 4 large tomatoes, peeled and chopped) 1 pound fresh lump crabmeat 2 cans (4 oz. each) sliced mushrooms 2 pinches saffron 1 cup dry white wine TO PREPARE: Cook shrimp in 1 quart of water which has been seasoned with salt, pepper, bay leaves and celery leaves.  Save broth from shrimp.  Shell and clean shrimp.  Poach red snapper in 2 cups water seasoned with salt and pepper; reserve broth.  Let fish cool and cut in large pieces, discarding skin and bones.  In a large heavy pan, melt butter.  Sauté slowly the garlic and onion until soft and slightly yellow.  Add rice, parsley, cloves, thyme, marjoram, tomatoes and the reserved broth from shrimp and fish.  Cover and cook slowly for about 20 minutes or until rice is done.  Add fish, shrimp, crab, mushrooms, saffron and wine.  Correct seasoning.  Bring soup to a boil and serve in soup plates. SERVES 10 Copyright 1992 The Junior League of Houston, Inc.  All rights reserved. Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713)627-COOK. The Junior League of Houston, 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 the Houston Junior League Cookbook, 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]