Bourride of monkfish with vegetables (Bourride de baudroie à la vraie Setoise) from Pierre Franey's Cooking in France: The Companion Book to the Public Television Series (page 124) by Pierre Franey and Richard Flaste
- ground cayenne pepper
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monkfish fillets
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Basic rice pilaf (Riz pilau); Rice with mushrooms and pistachios (Riz aux champignons et pistaches)
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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