Bouillabaise

Ingredients

• 3 lbs. of fish
• 2 ozs. of butter
• 3 onions, cut up
• 2 tablespoonfuls of olive oil
• 2 cut-up tomatoes
• 1 clove of garlic
• 3 shallots chopped fine
• 1 teaspoonful of chopped parsley
• 1 bay-leaf
• the juice of 2 lemons
• J of a pint of any good white wine
• sufficient veal stock

Method

1. 1

   Fry onions in butter until golden-brown.

2. 2

   Add fish, olive oil, tomatoes, garlic, shallots, parsley, bay-leaf, lemon juice, and white wine.

3. 3

   Stew for 10 minutes, then add enough veal stock to cover and simmer for 20 minutes.

4. 4

   Serve soup in a tureen and fish in a dish, or serve together.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 16. The excerpt below is the record exactly as published.

Bouillabaise. — This is the favourite soup in the South of France, particularly in Marseilles. Any kind, almost, of fish may be used in preparing a Bouillabaise, such as haddock, whiting, gurnet, carp, red and grey mullet, cod, soles, lobster, plaice, halibut. Take 3 lbs. of fish, remove all the bones. Into a stewing-pan place 2 ozs. of butter, and fry 3 onions, cut up, until a nice golden-brown colour. Place the fish in the stew-pan, adding 2 tablespoonfuls of olive oil, 2 cut-up tomatoes, 1 clove of garlic, and 3 shallots chopped fine, 1 teaspoonful of chopped parsley, 1 bay-leaf, the juice of 2 lemons, and J of a pint of any good white wine. Let them stew for 10 minutes, and then add sufficient veal stock

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