French Mediterranean-style fish soup (Bouillabaisse) from Splendid Soups, Revised and Updated Edition: Recipes and Master Techniques for Making the World's Best Soups (page 309) by James Peterson

  • thyme
  • Pernod
  • Show all ingredients...

  • EYB Comments

    Can substitute marjoram for thyme; pastis for Pernod; and aioli or this book's Mediterranean pepper, garlic, and bread sauce for thickening soup (Rouille) for commercial rouille.

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

    Can substitute marjoram for thyme; pastis for Pernod; and aioli or this book's Mediterranean pepper, garlic, and bread sauce for thickening soup (Rouille) for commercial rouille.

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