A classic French fish stew – Bouillabaisse – is cooked up by the Olive Oil Information Bureau. – Vintage Photograph

Description

On October 14, 1992, the Olive Oil Information Bureau cooked up a classic French fish stew called Bouillabaisse. The stew was made with deep-fried fish, onions, garlic, tomatoes, herbs, and olive oil, and was 7.2cms. long and 4cms. wide. The stew was developed by the Olive Oil Information Bureau as a nutritious and delicious dish.On October 14, 1992, the Olive Oil Information Bureau cooked up a classic French fish stew called Bouillabaisse. The stew was made with deep-fried fish, onions, garlic, tomatoes, herbs, and olive oil, and was 7.2cms. long and 4cms. wide. The stew was developed by the Olive Oil Information Bureau as a nutritious and delicious dish.

Dimensions: 12.7 x 12.7 cm

IMS SKU: SCAN-NQOX-04843610

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OCR computer generated text:

14 OCT 1992 42 16 1992 PHOTOGRAPH SHOWS: Page..MAG 3 (OCT 16) deep – 7h2cms. lobems wide The Olive Oil Information Bur developed this delicious and nutritious fish stew – Bouillabaisse a classic dish from Southern France. For further information, please contact: Anne Carroll/Niki Georgiou, The Grayling Company, 4 Bedford Square, London WC1B 3RA. Tel: 071 255 1100. 91420 7000 FORD – FISH 7051 MAIL OXFORD Fish soup