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Bouillabaisse (Provençal Fish Stew)
Book Information
On Cooking (5th Edition)
Page: 528
Ingredients
Assorted Fish
Clam
Dry White Wine
Fennel Bulb
Fennel Seeds
Fish Stock or Clam Juice
Garlic
Garlic Croutons
Leek
Lobster
Mussel
Olive Oil
Onion
Orange Zest
Parsley
Pernod, Ricard, or Anise Liqueur
Rouille (page 528)
Saffron
Shrimp
Tomato
Tags
Fish and Shellfish