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4
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
Here’s a recipe you can make with whatever vegetables you have on hand, since the defining ingredients are fresh fish and fresh herbs. It’s made into a saucy dish by adding a little water during the final stage of cooking.
Although this is a perfect one-pot meal, it wouldn’t hurt to begin with a bowl of Creamy Butternut Squash Soup.