In this week's episode, Rick shows us how to make a Provence classic that can work wonders as a dipping sauce, or a pairing to a Provençal fish soup. Using his homemade Harissa, egg, garlic, stale bread that is soaked in fish stock and a strong, good quality olive oil, whip this up and wow your guests at your next dinner party.
How to make Harissa: [ Ссылка ]
Find more recipes at rickstein.com
