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"delicious oyster soup with pernod and saffron from lilette restaurant in new orleans."

Ingredients: clam juice, fennel bulbs...

"This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)"

Ingredients: dry white wine, fresh tarragon...

"Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: red snapper fillets, fresh mushrooms...

"The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of..."

Ingredients: dry white wine, fish fillets...

"Another variation of West Indian pepper sauce.........all enjoyable & VERY HOT"

Ingredients: curry powder, pawpaw, mustard...