In article >,
"JoeSpareBedroom" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > 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? 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.
> >
> > Thanks, Joe.
>
> I have it with and without tomatoes, but the tomatoes were apparently
> seeded, and only the harder parts used. The result was not so much a
> tomato-y soup, but a soup with distinct bits of tomatoes in it.

As Lou suggested, I believe I had cioppino on the brain. I like the
idea of soup with bits of tomato in it.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007