This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.
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Seafood Bisque
I loves me some seafood bisque, especially crab. And, of course, it comes from that land of many great soups, France (the name is also a bit of a spoiler for its origin story). Rumor has it the name originated from Biscay, as in Bay of Biscay but what is […]