Fish soup with Parsi-style rouille [inspired by a Julia Child article in Gourmet magazine] from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 79) by Niloufer Ichaporia King

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • mcvl on December 13, 2012

    Delicious -- I made it with a huge mixture of fishy things, rockfish, cod, mussels, shrimp, and scallops. No potatoes (too carby), I used well-cooked eggplant instead, and it was a very successful substitution.

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