Bouillabaisse was traditionally made by Fisherman in Marseilles France.  It is a fabulous fish stew & low in carbs.  It was made with at least 7 different kinds of ‘catch of the day fish,’ and along with shrimp, mussels and clams.
Recipe for Bouillabaisse soup:
Makes 6-8 servings
4 Tablespoons of olive oil
1 large onion chopped
2 carrots chopped in cubes or chunks
2 celery chopped in half-moons or chunks
2 cups or so of seeded chopped tomatoes
2 or 3 ribbons of orange peel with a vegetable peeler
1 teaspoon of minced fresh tarragon  or chopped fennel …

Fish Stock for Bouillabaisse:
As you have seen, I strongly urge you to start making your own stocks.  They are easy and wonderful to have ready in the freezer for sauces and soups.
QUICK FISH STOCK
If you buy the shrimp with the peel on, you can boil 1LB of the peel and add a couple of heads and skeletons from the fish which alot of fishmongers can give you.
Recipe:
1LB of Shrimp Peels (reserve the shrimp for the soup)
1LB of Fish heads (gills removed) &/or skeletons taken from the white
fleshed fish
1 Quart of …

Butternut Squash Soup with Creme Fraiche:
Butternut Squash is one of my favorite soups and can easily be eaten as a meal for either lunch or dinner. It too is lovely and very elegant to serve as an appetizer for any dinner party. I love to add sage and nutmeg to it but as I always say add your favorite fresh herb, even chopped parsley would be fine. What makes this soup so comforting is the roasting of the Butternut Squash which allows it to be richly flavored.
1 …

Cream of Mushroom Soup
Cream of Mushroom Soup is a lovely appetizer for any dinner party.  Or just to have for lunch on one of these cold winter days.  It also freezes well so you may have it after a long day of work and just simply re-heat it.  I like to use exotic varieties of mushrooms, such as cremini & oyster.  But you should use whatever are your favorite mushrooms.
This is a very easy recipe and anyone can easily make this at home!
Enjoy and let me know how you liked …

Cremé Fraiche in French means fresh cream but it is actually a sour cream which is luxurious in flavor and texture.
2 cups of heavy-pasteurized cream. Do not use ultra pasteurized. On a low flame warm it slightly then turn off the heat. Do not boil! Add 3 Tablespoons of Buttermilk and and stir in. The cultures in the Buttermilk turn the cream into Crème Fraîche.
Thickening the Cremé Fraiche:
Put the warmed through Buttermilk & heavy cream in a glass jar with a lid on it. …