In article >,
Lou Decruss > wrote:

> On Wed, 07 Nov 2007 14:22:33 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "JoeSpareBedroom" > wrote:
>
> >> I think I'd make something akin to bouillabaisse. Adding cream would be
> >> tempting, but why mess with what's probably a really good broth?
> >
> >I always think of bouillabaisse as involving more tomato. Am I wrong
> >or am I complicating this unnecessarily?
>
> You're probably thinking of Cioppino.

I think you're right. :-) Whoops!
>
> >The broth *is* really good. Maybe a few more mussels and some
> >whitefish along with my shrimps. Dinner tomorrow night. I'll pick
> >up some good bread on my way home tonight.

>
> Sounds good. My preference would be to go the cream route Joe
> mentioned.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007