Recipe
The bouillon1 litre good rich fish stock (made with fish bones, vegetables, and crustacean shells such as prawns or lobster)150 g local white fish meat200 g mixed vegetables (celery, onion, fennel, parsley stalks)30 g garlic chopped roughly60 g fresh ginger chopped roughlyOne good handful pepper cor...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | Chapter |
| Idioma: | Inglês |
| Publicado: |
MOM Éditions
2020
|
| Acceso en liña: | https://doi.org/10.4000/books.momeditions.10134 https://hdl.handle.net/20.500.13089/432z https://books.openedition.org/momeditions/10134 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|