dinner
Zuppa di Pesce
From The gourmet's guide to Europe, 1903
This dish is a Bouillabaisse without saffron.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 147. The excerpt below is the record exactly as published.
Zuppa di Pesce is a Bouillabaisse without any saffron. The fish and shell-fish (John Dory, red mullet, cuttle-fish, lobster, whiting, muraena , and mussels) which compose it are served on toast
Cook this with the app: pantry check, scaling, and the assistant.