Bonillabaiase & la Proven9ale

Ingredients

• three pounds of fish
• two white onions
• one parsnip
• two large cut tomatoes
• a bit of garlic
• a half-teaspoonful of powdered saffron
• a teacupful of white wine
• one quart of boiling water
• a tablespoonful of flour or corn-starch
• some sprigs of parsley
• a laurel-leaf

Method

1. 1

   Mince the onions and parsnip, fry in oil until light-brown.

2. 2

   Add fish cut into small pieces and fry until light-brown.

3. 3

   Add tomatoes, garlic, saffron, parsley, laurel, boiling water, and white wine.

4. 4

   Cover and cook for twenty minutes.

5. 5

   Serve in a soup-tureen with browned bread or separately.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 11. The excerpt below is the record exactly as published.

Bonillabaiase & la Proven9ale. — At Marseilles and other points where this dish is to be had in perfection, several sorts of fish are gener- ally used, all, however, of the more delicate 38 IN FOREIGN KITCHENS. varieties. With us, cod, fresh mackerel, and small pan-fish, or any fine-grained fish, will answer. Allow three pounds, mince two white onions and one parsnip very fine, and fry them in oil to light-brown. Put in the fish, which should have been cut in small pieces, and fry them also a light-brown. Add two large cut tomatoes, a bit of garlic, the pulp of a lemon without the seeds or skin, a half-teaspoonful of powdered saffron, and some sprigs of parsley and laurel-leaf. Add one quart of boiling water and a tea- cupful of white wine; cover closely and cook for twenty minutes. This is served in two ways; poured at once into a soup- tureen all together, or the fish separated from the bouillon and served separately. The former is the usual method, and in this case dice of bread are cut, browned in the oven, and put in the bottom of the soup-tureen. It is sometimes thickened slightly with a tablespoonful of flour or corn-starch

Cook this with the app: pantry check, scaling, and the assistant.