Bouillabaisse of scallops (Les Saint-Jacques en bouillabaisse) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • saffron
  • basil
  • bay leaves
  • fennel seeds
  • leeks
  • onions
  • parsley
  • thyme
  • tomatoes
  • scallops
  • fish stock
  • French bread
  • dried orange peel

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

    See recipe for optional enrichments.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.