Hi Devlr,
Thanks for the info on floaties. I know what you mean. My brother had a fish speared and left my sister snorkeling at the surface with it. SHe yells SHARK>SHARK SHARK...... When I heard this I dove off the boat and swam towards her and the blood. She was caught "holding the Bag" so to speak at the surface. I took the bag and sunk it with a weight in the bag to the bottom about 30 ft. due to the shark she said she saw.
My sister was freaked out never seeing a shark...... and was screaming SHARK on the surface quite excitedly. Here I pictured JAWS by her reaction. I look down and its a 4 ft. nurse shark..... ha ha ha
The shark was trying like hell to get into the bag. I just about
died laughing... My sister is from Wisc. and likes to snorkel.
French Bouillabaisse from
HOOK TO TABLE by Vic Dunaway (Florida Sportsman Magazine)
2 lbs. fish fillets
1 doz. lg. shrimp, peeled and veined
1 doz oysters
1 lb. lobster meat
6 small scallops
6 clams in shell
1/2 c. butter
1 lg. onion, minced
1 garlic clove, minced
2 c. fish stock (made from head and bones)
1 lg. ripe tomato, peeled
1 tsp. salt
1 lemon, sliced
1/4 c. red wine
Saute onion in the butter. Add garlic, fish and other seafood (except clams). A large pan or Dutch oven is needed. Saute about 5 minutes until seafood is cooked. Add stock and other ingredients, and simmer 10 more minutes. Serve by spooning portions of each seafood into bowls, then ladling liquid into each bowl. Float a lemon slice on top. Serves Six.
My modification was no oysters, no lemon, more wine, tomatoes, and clams. But you can put what you like in. I used fresh snapper fillets and king mackeral pieces and stock.
Bon Appetite,
Sara Smiles