Restaurant Lou Marquès' monkfish soup with garlic cream from Bistro Cooking (page 19) by Patricia Wells

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Anchovy, garlic, and olive oil spread; Restaurant Maurice Brun's tapenade; Garlic mayonnaise

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

  • anya_sf on July 09, 2022

    I used lingcod, just 20 oz, so I reduced the amount of wine/broth/aioli in the soup by 25%. The soup was still fairly brothy. Lacking fish stock, I used Better than Bouillon lobster base with water (rather than the suggested plain water) and am glad I did, as otherwise the soup would have lacked flavor. Good fish stock is definitely recommended. The soup was quite good, rich of course. The most delicious bites were pieces of toasted bread, spread with aioli, dipped into the broth. Next time I would add chopped parsley for color and to help balance the richness.

  • anya_sf on July 09, 2022

    Ingredient list should include fresh fennel bulb, not ground fennel. Also requires egg yolks.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.