Tarragon and Whitefish Bourride with Arugula Aioli (Bourride de Poisson a l'Estragon avec Aioli Citron et Roqutte)

From Bruno's Cookbook: Recipes and Traditions from a French Country Kitchen

Cookbook

Author(s): Martin Walker and Julia Watson

Page 65

Cuisine: French

Course: Soups and Stews

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