Fish stew from the North Sea (Noordzee vissoep / La bouillabaisse de la Mer du Nord) from The Taste of Belgium (page 88) by Ruth Van Waerebeek

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 bulb fennel for celery root; heavy cream for whipping cream; cod fillets, hake fillets, red snapper fillets, or firm white fish fillets for monkfish fillets; chervil for parsley; tarragon for thyme; and Italian bread for French bread.

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