Barton’s rich fish stock (for paella, bouillabaisse, or any braise) from The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (page 87) by Andrew Zimmern and Barton Seaver

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 white wine for rosé wine, shrimp heads for lobster bodies, and cod head for white fish bones.

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