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

> I'll probably get hammered for this. 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

How about posting your bluefish soup/stew recipe? Always looking for
different ways to cook the bluefish we catch on our annual surf fishing

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