Mirepoix beef stew

Mirepoix is a city in the southwest of France, in the Ariège region. It is also the name given to a certain style of finely chopping vegetables and herbs to go into a soup or stew.

I have an old aunt living near that city and when I visit her I usually cook a dish she can keep in her freezer and use for several dinners. We went there this weekend and because it is getting colder I made a beef stew with seasonal vegetables.

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Lobster bisque, a creamy soup without cream

The last of my three recipes with one lobster. Okay, I had a relatively large lobster but this also works with smaller ones. After you have eaten, or presented, a lobster, you are left with a lot of broken shells as well as the soft parts in the head that not many people like to eat. You could throw it away, or use it for another preparation.

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Marinated mackerel

There are many more ways to prepare fish than to cook it. Eskimos and some Scandinavian people allow the fish to ‘rot’ buried underground while there are many other ways to obtain fermented fish for a meal.
In the past, you had to eat fish raw on the spot or you needed to control the rotting process as refrigeration was not possible. Drying fish is one way, salting fish is another and marinating with vinegar or brine is a third option.

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