In article .com>,
"Steve the Sauropodman" > wrote:

> I'll probably get hammered for this.

Why? I see nothing in your post to warrant a pounding! Thanks for your
input. What language is "marascada?" that's a new one for me. And I
understand about the catch of the day part. My catch is frozen so I
have some options. :-)

> Having grown up in a Sicilian
> household - with a grandfather, and a bunch of uncles who loved
> sal****er fishing, and a French great-grandmother, who could whip up a
> delicious meal from old newspapers - it seems whether it's called
> ciopinno, marascada, bouillabaisse, or just fish stew, is usually made
> with whatever the catch of the day might be. I remember fishing off of
> Point Pleasant, NJ as a kid and making a simmered fish soup/stew with
> fresh bluefish. I still make it today.
>
> Shrimp, scallops and tilapia sound delicious. I'd thin the sauce with
> broth, very dry sherry, or a dry white wine - the reisling might be a
> bit too sweet. Italian bread and a big salad would be fantastic.
> Serve the Three Buck Chuck Cabernet with the meal, or maybe make some
> sangria and have a mini-fiesta.
>
> Good Luck
>
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.