The secret of bouillabaisse according to Raymond Oliver
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The secret of bouillabaisse according to Raymond Oliver
The secret of bouillabaisse according to Raymond Oliver
"The secret of bouillabaisse lies in the way it is marinated," explains Raymond Oliver: the chef adds saffron, thyme and bay leaves, anise liqueur, cayenne pepper and olive oil to the fish. "Everything smells like lunch," comments Catherine Langeais!
01
min
51
sec
Publication date : 18 November 1957
Reference:
I22292428
Credits:
Producteur: Radiodiffusion Télévision Française - Director : Knapp, Hubert - Producer : Oliver, Raymond - Presenter : Langeais, Catherine - Presenter : Oliver, Raymond
Origin:
Art And Magic Of Cooking - Producteur: Radiodiffusion Télévision Française
Licence:
Turnkey
Reference:I22292428
Credits:Director : Knapp, Hubert-Producer : Oliver, Raymond-Presenter : Langeais, Catherine-Presenter : Oliver, Raymond
Licence:
Turnkey