Marseille fish soup (La bouillabaisse) from Cooking Provence: Four Generations of Recipes and Traditions (page 102) by Joan Schwartz and Antoine Bouterin

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 other anise liqueur for pastis, and red snapper fillets for monkfish fillets. Recipe specifies using the book's "Fish soup base (Soupe de poisson)" p96.

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