Fish and shellfish pot-au-feu from Fish & Shellfish: The Definitive Cook's Companion (page 69) by James Peterson

  • scallions
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute chervil for parsley. Suggests red snapper, salmon, and striped bass for fish of your choice; and scallops, shrimp, crayfish, lobster meat, oysters, mussels, and clams for shellfish of your choice.

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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.

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  • Eat Your Books

    Can substitute chervil for parsley. Suggests red snapper, salmon, and striped bass for fish of your choice; and scallops, shrimp, crayfish, lobster meat, oysters, mussels, and clams for shellfish of your choice.

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