Catalan bouillabaisse from The New York Times Cookbook (1961) by Craig Claiborne

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

  • mcvl on September 16, 2014

    I've been making this recipe every few years since 1962, and it remains a reliable dish to serve to perfect strangers, people about whose likes and dislikes you know nothing. And I like it. I didn't have any Chablis on hand this time, and I missed it.

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