For the sauce, fry the fish pieces in a little olive oil over a medium heat until coloured. Remove the fish to one side, leaving the oil in the pan, and fry the vegetables until golden brown. Add the ...

Getting your Trinity Audio player ready... Tired of meat on the grill? Try some seafood on the stove. Boo-Yah Bouillabaisse Recipe from “The Casserole Queens Cookbook,” by Crystal Cook and Sandy ...

This fish stew is not as time consuming as gumbo, but equally as delicious. Rinse the vegetables well, drain and chop or cut as directed in the following recipe, and while the sauce for the fish ...

On a recent trip to the South of France, we enjoyed a delicious bouillabaisse. It’s a traditional Provencal dish filled with seafood in a rich sauce. I wanted to re-create the memory and flavors of ...

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Place the oil in a large saucepan over high heat. Add the shallots and ...

The onset of winter shifts something in me. Maybe it’s the fact that after months of enduring oppressive heat, it’s now time to break out chunky sweaters, firepits, and whiskey. It could also be that ...

1. Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. 2. Heat the remaining 2 ...

Making classic bouillabaisse is easier than you think, according to Jacques Haeringer, executive chef and proprietor of the legendary L'Auberge Chez François restaurant. Clean the mussels individually ...