Burgundy fish stew with wine, onions, lardons, and mushrooms (Matelots, meurettes, pauchouses) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck
- bay leaves
- white bread
- onions
- parsley
- thyme
- pork belly
- mushrooms
- whole fish
- fish stock
- red wine
- allspice berries
-
EYB Comments
See recipe for variations and optional additions.
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.