Bouillabaisse from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 381) by Jean Anderson and Elaine Hanna

  • halibut
  • leeks
  • Show all ingredients...

  • EYB Comments

    Can substitute scallions for yellow onions; bottled clam juice for fish stock; frozen king crab legs for live lobsters; scallops for eels; haddock, sea bass, or wolf fish for halibut; tuna or mullet for mackerel; and littleneck clams for mussels.

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 scallions for yellow onions; bottled clam juice for fish stock; frozen king crab legs for live lobsters; scallops for eels; haddock, sea bass, or wolf fish for halibut; tuna or mullet for mackerel; and littleneck clams for mussels.

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