Bouillabaisse of crawfish with peas (Bouillabaisse de langouste aux petits pois) from Under the Sun: Caroline Conran's French Country Cooking (page 104) by Caroline Conran

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aïoli

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 lobsters for crawfish, fennel seeds for fennel bulb, light chicken stock for fish stock, and frozen peas for fresh peas.

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