Flemish fish soup (Waterzooi de poissons) from Quintet of Cuisines (Foods of the World): Switzerland, The Low Countries, Poland, Bulgaria and Romania, and North Africa by Michael Field and Frances Field and Time-Life Books

  • bay leaves
  • celery
  • fish bones and trimmings
  • onions
  • parsley
  • thyme
  • black peppercorns
  • butter
  • dry white wine
  • eels
  • perch
  • carp
  • pike fillets

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.

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