Zuppe di pesce with black sea bass from New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys (page 258) by Craig Fear

  • garlic
  • blue mussels
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Basic fish stock" for commercial fish stock, whitefish fillets for black sea bass fillets, and scallops for shrimp.

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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.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Basic fish stock" for commercial fish stock, whitefish fillets for black sea bass fillets, and scallops for shrimp.

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