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.

Notes about this recipe

  • Eat Your Books

    See recipe for fish and seafood suggestions.

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