Any good recipes for the lips off of a Bluegill fish?

Some people put their lips on ice cream but that's not a real recipe. Any out there?Any good recipes for the lips off of a Bluegill fish?
Ask and you'll receive, this is Real.


Bouillabaisse, Marseille style.





Ingredients:


1 cup onions, chopped


2 cloves garlic, mashed


2 medium tomatoes, diced into a pur茅e


6 ounces tomato juice


Juice of 1 lemon


1 teaspoon dried saffron, crushed


3 ounces fresh parsley, chopped


3 Tablespoons butter


20 slices French bread rounds, toasted with butter and garlic


1 Lb. blue gill lips, sauted in skillet


4 Buster crabs or soft-shell crabs, brown in skillet or grill


20 oysters


20 shrimp, peeled and deveined








Fish Stock:


5 pounds fish heads, lips and bones, small fish of your choice


1/2 medium onion, sliced


1 celery stalk, sliced


3 carrots, cut in large slices


1 bunch parsley, minced


1/2 quart water


Salt and pepper to taste





Garnish:


Fresh parsley, chopped





For the fish stock, put all ingredients in a large soup pot. Simmer until liquid is reduced by half, skim the top from time to time.





To prepare the Bouillabaisse, in a pot, add butter and onions and cook until transparent. Add the garlic, diced tomatoes, tomato juice, lemon juice and fish stock. Simmer and reduce for 15 minutes. Add salt and pepper to taste, and then add the shrimp, oysters and saffron and cook for 10 to 12 minutes. Add fish lips and


crabs. Simmer for an additional 5 to 8 minutes.





To serve, in a bowl with a lip around it, place one pile of fish lips in the middle, put one crab on top of the fish with 4 or 5 each oysters and shrimp around the fish. Pour the broth over the fish until the bowl is filled. On the lip of the bowl, put the toasted garlic French bread rounds, about 5 pieces each. Sprinkle with chopped parsley for garnish.