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Bouillabaisse a la marseillaise recipe for lasagna

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Bouillabaisse a la marseillaise recipe for lasagna

1/2 c. essential olive oil
3 onions, chopped fine
5 tomato plants, peeled & chopped
2 cloves garlic clove, minced
1 bay leaf
1 teaspoon. salt
1 teaspoon. saffron
1/2 teaspoon. pepper
3 lb. assorted fish (a minimum of 3 different varieties)
2 qt. boiling water
1 lobster, decline in sm. pieces
1 lb. shrimp, shelled & cleaned
1 c. white-colored wine

The dish requires certain fish which are accessible only in France. However, despite substitutes, it will be excellent and different.

Inside a large casserole heat the oil. Add some onions, tomato plants and garlic clove. Prepare over low heat for five minutes, stirring from time to time. Add some bay leaf, salt, saffron, pepper, fish and boiling water. The greater different types of fish you've, the greater the outcomes is going to be. Add some lobster and prepare for ten minutes. Add some shrimp and wine, stir lightly so they won't split up the fish and prepare for 10 more minutes. Correct the seasoning, considering the dish ought to be fairly spicy.

Prepare individual soup plates for each individual. Place bits of fish, lobster and shrimp in every plate and pour the soup on the top. Serve with toasted French bread.

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