How to Make Fish Tacos

Now, before you buy or bake any bread, make sure that the slices are going to be wide enough to span the amount of the crock. That way, you can just kind of punch out rounds. Bingo! Instant crouton! Just pop this under the broiler for about 30 seconds. Time flies. Speaking of time, it has been 15 minutes, time to taste and think about our soup a little bit. Fragrant, taste good too, but it could use something. I don’t know a little brightness, a little cognac that would be good too, kind of a French Bistro thing. Any time you cook with alcohol—let it cook just for a moment to soften the edges, perfect! Now to assemble our masterpiece, first thing we want to do is ladle it into the crocks but only until we get about an inch from the edge. We got to leave room for the lid. Then, take one of the croutons and make sure that you put the toasted edge down onto the soup. Then it’s just a matter of sprinkling on lots of cheese. Now, I prefer a one, two punch kind of a combination of grated parmesan and maybe a smooth melting cheese like fontina. If you like the stringy stuff go with mozzarella. But try grating it with a little bit of lemon juice first. The acid will keep those proteins from making those long nasty strings. Once you got a built under the broiler for a minute or two tops, you want to melt the cheese not brown it.

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