Americana Bouillabaisse

Halibut Americana Bouillabaisse
  • 1 pound halibut steaks or fillets
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 clove garlic, finely chopped
  • 1/4 cup butter or other fat, melted
  • 1 can (7 ounces) minced clams
  • 1 can (5 ounces) shrimp, drained
  • 1 can (1 pound 4 ounces) tomatoes
  • 1 cup water
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon thyme
  • 1 bay leaf, crushed
  • Dash pepper
  • Grated Parmesan cheese
  • 6 slices French bread
  1. Remove skin and bones from steaks; cut into 1/2-inch cubes.
  2. Cook onion, celery and garlic in butter until tender.
  3. Add remaining ingredients except cheese and bread.
  4. Bring to boiling point and simmer for 20 minutes.
  5. Sprinkle cheese over bread; toast.
  6. Arrange toast in large soup bowls and cover with bouillabaisse.
Serves 6.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs