Provençal fish soup (Bouillabaisse) from European Peasant Cookery (Revised) (page 17) by Elisabeth Luard
- saffron
- white bread
- fennel
- garlic
- onions
- parsley
- thyme
- tomatoes
- canned pimentos
- fish of your choice
- dried orange peel
- seafood of your choice
- rascasse
- stale baguette bread
-
EYB Comments
See recipe for fish and seafood suggestions.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Aïoli
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.