Bonille-a-Baisse

Ingredients

• two medium-sized, peeled, sound onions
• one medium-sized, fine, fresh, green pepper
• a gill of sweet oil
• three pints of hot white broth
• three skinned, good-sized, sound, well-washed potatoes
• three fine, good-sized, sound, red, peeled tomatoes
• a pinch of salt (the equivalent of a tablespoonful)
• half a pinch of pepper
• one pound of boned codfish
• half a teaspoonful of powdered saffron
• six slices of toasted bread

Method

1. 1

   Chop onions and green pepper finely, brown in sweet oil.

2. 2

   Moisten with hot broth.

3. 3

   Add quartered potatoes and chopped tomatoes.

4. 4

   Season with salt and pepper, boil for 1.5 hours with a bouquet and saffron.

5. 5

   Add codfish, boil for 3 minutes, serve with toasted bread.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 90. The excerpt below is the record exactly as published.

Bonille-a-Baisse. — Chop two medium-sized, peeled, sound onions very fine, with one medium-sized, fine, fresh, green pepper, the same way, and put them in a pan on the hot range, with a gill of sweet oil. When well browned, moisten with three pints of hot white broth (No. 99). Cut three skinned, good-sized, sound, well-washed potatoes into quarters, also three fine, good-sized, sound, red, peeled tomatoes into rather small pieces ; put all in the soup. Season with a pinch of salt (the equivalent of a tablespoonful) and half a pinch of pepper, and then boil well for fully one hour and a half, placing into it a strong bouquet (No. 254) at the be- ginning, also half a teaspoonful of powdered saffron, diluted in a little water; when nearly done, add one pound of boned codfish, cut into small pieces ; boil again for three minutes, pour into a hot soup tureen, and serve with six slices of toasted bread

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