I must have fat fingered something.
Let me know if i am getting out now. I can assme due to no replies, I

was not

lately so not sure where to update you all from.

OK, welcome back. Nothing else of yours has
gotten to Doc's since the middle of September.
I thought the circumstance sort of fishy, but
I wasn't about to stew about it.

---------- Recipe via Meal-Master (tm) v8.05

Title: Bouillabaisse
Categories: Soups-stews
Yield: 8 Servings

3 qt Good fish stock
3 Bay leaves, crushed into
-tiny bits
1 ts Thyme
4 cl Garlic, minced
1 oz Dry white wine
Salt & pepper
1 1/2 lb Black bass
1 1/2 lb Red snapper
2 md Onions, minced
1 tb Best olive oil
1 pt Canned tomatoes
1 pt Dry white wine
1 pn Saffron
1 oz Absinthe
1/2 ts Anise extract
1 pt Crabmeat, not Atlantic blue

Set fish stock to simmer to reduce by 50%.

Mix seasonings with small amount white wine to make a paste.

Cut the fish into equal-size slices. Rub with the paste and set aside.

Wilt onions in oil. When ready, add fish stock, tomatoes, wine. Bring to
a
boil and let reduce a bit. Dissolve saffron in a small quantity of liquid
and return liquid to pan. Add absinthe and other anise flavoring (I used
extract because the owner of the absinthe started to complain as there is
no chance of getting any more where that came from). Add fish in a single
layer; reduce heat to low and cook until fish is opaque. Stir in crab and
warm through. Serve in soup plates, if desired put a small boiled potato
or
a slice of bread toasted in butter in the bottom of each plate.

Source: Michael Loo, The Dinner Table

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