Braised Provençale seafood with fennel from Good Housekeeping Cookery Book (50th Anniversary Edition): The Cook's Classic Companion (page 113) by The Editors of Good Housekeeping

  • chilli sauce
  • monkfish fillets
  • Show all ingredients...

  • EYB Comments

    Can substitute hake or snapper for red mullet, swordfish steaks for tuna steaks, and fennel seeds for Pernod.

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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 hake or snapper for red mullet, swordfish steaks for tuna steaks, and fennel seeds for Pernod.

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