Bacon's Provençal fish soup from Bistro Cooking by Patricia Wells

  • saffron
  • ground cayenne pepper
  • flounder
  • halibut
  • monkfish
  • parsley
  • tomatoes
  • ground fennel
  • new potatoes
  • French bread

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

    use either monkfish or swordfish and then a gelatinous fish such as rockfish, halibut, or barracuda and a delicate fish such as flounder, whiting, sea bass, porgy, or red snapper

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