Normandy-style fish stew with sole, shellfish, and white-wine sauce (Marmite aux fruits de mer - Marmite Dieppoise - Chaudrée Normande) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck
- sole
- bay leaves
- carrots
- ground cayenne pepper
- celery
- heavy cream
- fish bones and trimmings
- halibut
- leeks
- whole lobsters
- mussels
- parsley
- thyme
- scallops
- shrimp
- dry white wine
- egg yolks
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.