La Bouillabaisse Marseillaise from A Table in Provence by Leslie Forbes
Soften the onion garlic and tomatoes in olive oil. Add the rockfish, cleaned & scaled, & stir for about 15 minutes until a thick paste-like consistency is reached. Moisten with boiling water & let ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 3 lb/1.5 kg rascasse, 2 lb/1 kg st pierre, 6 slices conger, 3 galinettes, 4 vive araignées, 6 slices baudroie
- olive oil, onions, garlic, tomatoes, fennel, parsley, salt & pepper, potatoes, saffron
- 2 lb/1 kg small rock fish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Bouillabaisse from The Cooking of Provence by Patricia Lousada
app.ckbk.com
Bouillabaise
spc.com.au
Bouillabaise
spc.com.au
Bouillabaisse - 9Kitchen
kitchen.nine.com.au
Bouillabaisse — Easy French Recipe
petitegourmets.com
Classic French bouillabaisse recipe
nzwomansweeklyfood.co.nz
Bouillabaisse Recipe: Mediterranean Comfort at Home
bellerecipe.com
Bouillabaisse(Fish Stew)
ovensource.com