Seafood “cassoulet” with dulse and fennel from The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (page 275) by Andrew Zimmern and Barton Seaver

  • baguette bread
  • carrots
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    The book's "Basic fish stock" called for in this recipe can be made in advance, or can be substituted with "Andrew's shellfish stock" or "Barton's dashi." Can substitute freshly grated nutmeg for mace, and butter for extra virgin olive oil. See recipe for fish and vegetable trimmings suggestions.

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

    The book's "Basic fish stock" called for in this recipe can be made in advance, or can be substituted with "Andrew's shellfish stock" or "Barton's dashi." Can substitute freshly grated nutmeg for mace, and butter for extra virgin olive oil. See recipe for fish and vegetable trimmings suggestions.

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