Bouillabaisse

Nonetheless....what about blackening some fish normally but using it in a fish/seafood chowder that's been jazzed up with some good ole chiles? Of course you can use blackened fish in gumbo. Or mebbe you could do something with this recipe I've used for Bouillabaisse. I'll give the original from _Cajun_ _Cuisine_ (1985, Beau Bayou Publishing Co.).

"Fish heads, fish heads...eat 'em up, yum"

1. Pour oil inot a heavy, large pot, coating sides well, season fish with salt and cayenne pepper.

2. In the pot, layer fish, onions, tomatoes, garlic and bell pepper; continue to layer these ingredients until all the fish has been usd, finishing with a layer of onions and tomatoes.

3. Cover pot and put on a very low heat to cook for two hours. Do not stir.

4. Serve over cooked rice in soup bowls. Yields 12 servings.

CHILE-HEADS DIGEST V2 #250