Fish soup with aïoli (Bourride) from European Peasant Cookery (Revised) (page 20) by Elisabeth Luard
- bay leaves
- fennel
- garlic
- onions
- thyme
- olive oil
- whole fish
- dried orange peel
- egg yolks
- stale baguette bread
-
EYB Comments
See recipe for fish 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.