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Old 03-17-2012, 02:30 PM   #31
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Originally Posted by cusinefiend View Post
Oh really, I think it's because her mum only ever makes battered frozen fish which lacks taste and imagination so something exotic might change her mind, likes and dislikes care to expand 
Considering he is my age, they didn't have frozen fish filets when we were kids. And I live in Boston and so does he. When we were kids, there was a huge fishing fleet not to far from where I lived. Why would our parents not buy fresh fish? And considering that my second husband went out fishing on a Gorton's boat, I certainly didn't buy frozen fish. Not when I could get it right off the boat.
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Old 03-17-2012, 02:33 PM   #32
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Fried Flounder. No dipping or soaking in any egg or milk. Just dredged in a mix of cornmeal, small amount of flour, ground sea salt, ground peppercorns and lemon and herb Old Bay seasoning. Then fried in a small amount of canola oil. The fish was delicate and mild in flavor. NO fish smell raw, during cooking or after cooking.


You reminded me that I have some Old Bay Seasoning. I need to buy some fish and start using it. And I love flounder. In fact any fish that belongs to the sole family.
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Old 03-17-2012, 02:37 PM   #33
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Heston Blumethal does a turbot fried with chips --- however, this would be okay for an informal lunch, it would not work for dinner with fresh flowers on table and candles and a lovely wine of choice or a Prosecco or Cava or Champagne ...

The bouillabaisse can be served on a bed of linguini and she can have just a tasting, and not go hungry --- she can have the pasta marinara if she really does not like shellfish, however, shrimp -- almost everyone likes.

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Old 03-17-2012, 02:45 PM   #34
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Then, there's Cioppino served with warm crusty bread; or paella.
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Old 03-17-2012, 02:53 PM   #35
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Cerise, Good suggestions too ... I believe Cioppino is similar to Boullabaise ... the exact differences at moment I have forgotten, however, one is southern French and cioppino is Italian or American Italian --- and the sauce is a bit different. A shellfish paella can be lovely too !

Cool suggestions. Margi.
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Old 03-17-2012, 02:57 PM   #36
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Cerise,

Cool memory.

Marseilles, Provence, France is the origin of Bouillabaise and Cioppino hails from the Italian Immigrants in San Francisco, California.

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Old 03-17-2012, 06:57 PM   #37
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Brodetto is the Italian version which is very popular in Le Marche.
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