Fish soup with rouille (Soupe de poissons et sa rouille) from The Essence of French Cooking by Michel Roux
- saffron
- bouquet garni
- baguette bread
- garlic
- leeks
- onions
- tomatoes
- olive oil
- potatoes
- rockfish
- conger eel
- dried orange zest
- fennel fronds
- hard-boiled eggs
-
EYB Comments
See recipe for rockfish suggestions.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.