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Bouillabaisse Broth
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 17
Ingredients
Bay Leaf
Black Peppercorns
Blood Orange Juice
Blood Orange Zest
Carrot
Dry White Wine
Fennel
Fish Bones
Fish Head
Garlic
Leek
Neutral Oil
Olive Oil
Onion
Pastis
Red Miso Paste
Saffron
Shallot
Thyme
Tomato
Tomato Confit (p. 179) or Tomato Paste
This recipe is used in the following recipes:
Mackerel with Spicy Tomato Skin
Tags
Broths