Reeling in the Years


Rouille (Hot Sauce for Fish Stew)

The famous food writer M. F. K. Fisher described this sauce as follows:  “A peppery concoction suited to the taste of bouillabaisse, served separately from the soup to be ladled in at the discretion of the individual diner.”

warm crab dip

Hot Crab Dip

This recipe also comes directly from Colman’s. Use the dip with crackers, tortilla or potato chips, or sliced celery or carrots.