Shark & waxy spuds from Eat at the Bar: Recipes Inspired by Travels in Spain, Portugal, Italy and Beyond (page 102) by Matt McConnell and Jo Gamvros

  • spring onions
  • bay leaves
  • lemons
  • red onions
  • thyme
  • potatoes
  • fresh oregano
  • firm white fish fillets
  • blended olive oil

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.

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