Ragout of fish Mediterranée from Pierre Franey's Low-Calorie Gourmet: The New York Times 60-Minute Gourmet's Lighter Approach to Classic Cuisine (page 58) by Pierre Franey and Richard Flaste

  • celery
  • garlic
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute black fish fillets, striped bass fillets, sea bass fillets, or red snapper fillets for monkfish fillets.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sauce rouille; Garlic croutons

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 black fish fillets, striped bass fillets, sea bass fillets, or red snapper fillets for monkfish fillets.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.