Shellfish soup with sherry (Sopa de mariscos con vino de Jerez) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 72) by Elisabeth Luard
- saffron
- dry sherry
- bay leaves
- carrots
- garlic
- onions
- parsley
- black peppercorns
- serrano ham
- shellfish
- pimentón
- lemon zest
- soup fish
-
EYB Comments
Can substitute a mixture of firm white fish and oysters for shellfish, and a mixture of fish bones and heads for soup fish.
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.