Originally Posted by
discuspaul
If you like lamb, you don't have to grill it- you can just roast it in the oven instead, rather than BBQ it - turns out just as nice.
As for the bouillabesse - it's like Italian Cioppino, if you've heard of that. It's basically a gourmet-type fish/seafood chowder - originated in Marseilles, France, I believe - tastes fantastic and sticks to the ribs ! Your guests would love it !
My recipe called for shrimp/prawns, scallops, lobster pieces, a good white fish, mussels, and clams - in an Anise, or Ouzo, or Sambuca flavoured tomato sauce with fresh lemon zest & juice, which is so good, imo, that you'll be scraping it all up with your slices of fresh french baguette bread.
I've got to organize my thoughts about the ingredients, and how to layer it up, but I'll get around to posting it soon if you wish.