Bouillabaisse from True North: Canadian Cooking from Coast to Coast (page 28) by Derek Dammann and Chris Johns

  • saffron
  • basil
  • red peppers
  • white bread
  • baguette bread
  • bay leaves
  • parsley
  • thyme
  • leeks
  • onions
  • garlic
  • mussels
  • oranges
  • ground cayenne pepper
  • whole snapper
  • whole cod
  • fennel fronds
  • white wine
  • Pernod
  • tomatoes
  • egg yolks
  • olive oil
  • Manila clams
  • fish fumet

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.

Notes about this recipe

  • Eat Your Books

    Can substitute whole sea bass or whole halibut for whole snapper. Marinate fish for 2 hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.