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By French Tart on July 29, 2007
"Bourride is a classic Mediterranean fish stew or soup, which is much less complicated and expensive to make than bouillabaisse. There are various local variations, this version originates from Sète, where they make it with monkfish & no other type of fish is added; however, in Marseille they use a mixture of any firm white fish. Some people..."
Ingredients: oranges, zest of, egg yolks...
Prep Time: 15 mins
Total Time: 1 hrs
By French Tart on September 9, 2007
"Most coastal regions in France have their own special seafood & fish recipes; this is an incredibly tasty soup from the Northern French port of Dieppe. It is a meal in itself - a tangy fish soup served with Rouille, garlic croutons and grated Gruyere or Emmenthal Cheese. There is a hidden "kick" by way of the added Cayenne pepper, which..."
Prep Time: 10 mins
Total Time: 2 hrs 10 mins