Pan-roasted striped bass with fava bean-chorizo ragout from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

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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

  • bellatavia on May 09, 2016

    This is a smoky, spicy dish! it's everything you'd expect a full-bodied meal from Emeril Lagasse to be. I loved the layers and depth of flavor. It is a LOT of food for four people -- we were stuffed and the ladies couldn't finish our plates. This could easily serve 6 adults especially if you are serving a salad and a side like brussel sprouts or kale.

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