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Seafood Poached in a Saffron Broth with Fennel
Book Information
The Professional Chef (8th Edition)
Page: 632
Ingredients
Bay Leaf
Dry White Wine
Fennel
Fish Fumet (page 353)
Parsley Stem
Peppercorns
Pernod
Saffron
Seafood
Thyme
Tomato
Tags
Steaming and Submersion