Turbot with boudin and black-eye beans from James Martin's Delicious!: The Deli Cookbook (page 47) by James Martin

  • chicken stock
  • onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Allow dried beans to soak overnight. Can substitute swordfish fillets for halibut, and can use white or black boudin sausage.

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Notes about this recipe

  • Eat Your Books

    Allow dried beans to soak overnight. Can substitute swordfish fillets for halibut, and can use white or black boudin sausage.

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