Provençal seafood stew from Cuisine Rapide: A Classic Cookbook from the 60-Minute Gourmet by Pierre Franey and Bryan Miller

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

  • BlytheSpirit on January 31, 2015

    Followed the recipe pretty much to a 't'. This delivered on all counts - it was fairly quick to prepare and I enjoyed the results very much. Next time, would probably just use scallops or combo of scallops, mussels and shrimp as the extra pieces of fish did not seem to add that much for me.

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