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Article: Almost genuine bouillabaisse // It's not real thing unless you can find French `trash fish'
- Article from:
- Chicago Sun-Times
- Article date:
- July 24, 1986
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Sunset, salt air, the rustle and thud of waves hitting a dock.
On a summer night, what could be better than a bowl of fish soup
fragrant with basil and garlic, a loaf of crusty bread and a bottle
of chilled white wine?
All over the world, fishermen make soup from the unsold part of
their day's catch, the tiny fish that otherwise would be thrown back,
the bony fish not worth filleting, one-clawed lobsters or the odd
local species that no one will buy.
These fishermen's soups are quick because fish is quick-cooking,
and the soups were invented to be tossed together at the end of the
working day. They're made with the freshest local fish and
shellfish, and with water instead of stock.
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