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Mild, starchyhttp://www.aboutseafood.com/sites/all/files/catfish_piccata.jpg02/25/2010 - 10:07
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Mild, briny, savory, sweethttp://www.aboutseafood.com/sites/all/files/Paella.jpg02/25/2010 - 10:07
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Sweet, milkyhttp://www.aboutseafood.com/sites/all/files/grilledfilletswgreeksalsa.jpg02/25/2010 - 10:07
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Sweet, delicately oceanichttp://www.aboutseafood.com/sites/all/files/basil_baked_cod_0.jpg02/25/2010 - 10:07
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Sweet, salty, richhttp://www.aboutseafood.com/sites/all/files/chili_lime.jpg02/25/2010 - 10:07
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Sweet, starchyhttp://www.aboutseafood.com/sites/all/files/cervichi.jpg02/25/2010 - 10:07
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Delicate, freshhttp://www.aboutseafood.com/sites/all/files/Haddockwithlemon.jpg02/25/2010 - 10:07
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Mild, sweethttp://www.aboutseafood.com/sites/all/files/halheart.jpg02/25/2010 - 10:07
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Salty, fresh oceanichttp://www.aboutseafood.com/sites/all/files/Herring-Salad.jpg02/25/2010 - 10:07
Bouillabaisse
In a small stock pot heat the oil add the onions and chorizo and simmer for a few minutes Add a teaspoon of garlic Bay leaves and remaining ingredients cover and let cook for to minutes at medium heat or until the clams and mussels open Serve Source Ocean Garden Products and Chef Marino Tavares....
