Creole court bouillon from James Beard's New Fish Cookery by James A. Beard
- bay leaves
- red peppers
- parsley
- tomato paste
- Worcestershire sauce
- stale bread
- red wine
- redfish (ocean perch)
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.