How to Make a Provençal Bourride | Rick Stein Recipe
31.8 هزار بار بازدید -
12 ماه پیش
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This is Rick's favourite fish
This is Rick's favourite fish stew - namely due to the vast quantity of aioli included in the recipe that makes it very garlicky indeed. In his version, Rick uses monkfish, sea bass and cod, but you could swap these for most other white fish - whatever if readily available and fresh in your local shop.
Find more recipes and cookery inspiration at rickstein.com
Find more recipes and cookery inspiration at rickstein.com
12 ماه پیش
در تاریخ 1402/05/30 منتشر شده
است.
31,883
بـار بازدید شده