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Dec 142012

Quick Bouillabaisse

Today is National Bouillabaisse Day and although we love our fish and shrimp, we are just not a big fan of fish soup. My sister makes this all the time up north and she and her husband are huge fans of any kind of fish soups and chowders. Matter of fact, right now her husband is on a clam chowder rant and they are having it once a week and she confided in me that she is actually getting tired of it. My brother-in-law has a little touch of dementia and his appetite has declined, so if he’ll eat homemade chowder, she appeases him just to get him to eat, good wife! So here’s a quick version she shared with me.

That's a big pot of bouillabaisse!

That’s a big pot of bouillabaisse!

Quick Bouillabaisse
  • ½ cup chopped onions
  • ½ cup chopped celery
  • 1 garlic clove, minced
  • ¼ cup butter
  • 1 lb fresh fish filets, she uses perch or trout from their lake
  • 1 bay leaf, crushed
  • ¼ teas thyme
  • Sea salt and white pepper to taste
  • 1 can (20 oz) tomatoes, chopped
  • 1 cup clam juice
  • 1 can (8 oz) oysters or fresh shucked if available
  • ½ lb cleaned shrimp
  1. Saute the onion, celery and garlic in the butter in a large saucepan, until tender.
  2. Add the fish, bay leaf, thyme, salt, pepper, tomatoes and clam juice and mix well.
  3. Simmer for 10 minutes.
  4. Add the oysters and shrimp and simmer for another 10 minutes or until fish flakes easily and shrimp are pink.


She serves hers with lots of oyster crackers…………enjoy!


Dec 132012

Deviled Eggs Avocado Style

This is not one for us, but thought someone out there would love to give it a go as I was told they were very good. Although I love my avocados and Kenny loves his deviled eggs, neither of us are fans of the other. I have been making deviled eggs for years, but only for when company comes or just for a treat for husband when we have something barbequed on the grill.

Deviled Eggs Avocado Style
  • 1 dozen eggs, hard boiled and peeled
  • 1 ripe avocado
  • 1 small garlic clove, minced
  • 1 teas salt
  • ¼ teas fresh ground pepper
  • 1 teas dry mustard
  • 4 tbsp mayonnaise
  1. Cut avocado in half and remove the seed; scoop out pulp and mash.
  2. Mix avocado with the garlic, sale, pepper, mustard and mayonnaise.
  3. Cut eggs in half, remove yolk and mash well adding this to the avocado mixture; mix well.
  4. Fill egg whites with the avocado mixture and sprinkle with paprika or top with a little piece of pimento.


I’ll just stick to my avocados and Kenny said, he’ll just stick to his plain deviled eggs. Hope you enjoy this strange mixture as it would be pretty on the Christmas dinner table!

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