* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baileys Bouillabaisse (Fish Stew)
 Categories: Fish, Main dish
      Yield: 9 Servings
 
      1 ea Onion, large diced
      2 c  Celery, diced
      3 ea Potatoes, small diced
      3 c  Boiling water
      2 c  Skimmed milk
  1 1/2 lb Cod or flounder
      2 c  Broccoli, diced
      2 c  Cauliflower, diced
  1 1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Marjoram
    1/2 ts Basil
 
  Cook the onion, celery, and potatoes in the water for 10 minutes. Mix
  a little milk with the flour to form a soupy paste and set aside. Add
  the remaining ingredients and bring to a boil.  Add the flour
  mixture, stirring constantly.  Simmer for 15 to 20 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Almond Catfish
 Categories: Fish
      Yield: 4 Servings
 
           -
    1/2 c  Whole almonds, toasted
      3 tb Cornmeal
      2 tb Grated Parmesan cheese
      2 tb Fresh parsley, chopped
      1 tb Flour
           Salt & freshly ground black
           -pepper, to taste
      2 tb Fresh lemon juice
      2 lb Catfish fillets
           Parsley sprigs and lemon
           -wedges, for garnish
 
  Grind the almonds and combine with the cornmeal, Parmesan cheese,
  flour, salt and pepper.  Sprinkle the lemon juice over the catfish
  and coat the fillets thoroughly with the almond mixture. Place the
  fillets on a baking sheet and bake at 400F for 8 minutes, or until
  cooked through. Serve immediately.
  
  NOTE:  These sweet catfish fillets in a crunchy almond crust can be
  accompanied by rice tossed with peas and asprinkle of lemon zest.
  
  Makes 4 servings.
  
  Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
  15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
  
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... Sincerely yours Gigi
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