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

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

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    See recipe for variations and optional additions.

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