You don't just have to have it panfried. You can poach it in a broth involving onions, garlic, sweet peppers, tomatoes, white wine, olive oil, and herbs de Provence. Plus a little v-8 juice.Toasted french bread in or on the side.
Showing posts with label Bluegill bouillabaisse. Show all posts
Showing posts with label Bluegill bouillabaisse. Show all posts
Tuesday, February 14, 2012
Bluegills All Over Again
You don't just have to have it panfried. You can poach it in a broth involving onions, garlic, sweet peppers, tomatoes, white wine, olive oil, and herbs de Provence. Plus a little v-8 juice.Toasted french bread in or on the side.
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