Bouillabaise

Ingredients

• choose 5 or 6 different varieties of fish
• fried in olive oil
• chopped onions
• leeks
• moisten w. white wine
• water
• seasoned salt
• pepper
• safron
• pounded tom.
• garlic
• parsley
• thickened w. butter and flour kneaded
• sliced toasted bread rubbed w. garlic

Method

1. 1

   Choose 5 or 6 different varieties of fish.

2. 2

   Fry in olive oil with chopped onions and leeks.

3. 3

   Moisten with white wine and water, season with salt, pepper, saffron, pounded tomatoes, and garlic.

4. 4

   Cook according to the fish for 10 to 20 minutes.

5. 5

   Thicken with butter and flour kneaded.

6. 6

   Serve bouillon and fish separately with sliced toasted bread rubbed with garlic.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 31. The excerpt below is the record exactly as published.

Bouillabaise, A provencal dish from Marseilles scup and , fish w. saffron, choose 5 or 6 different varieties of fish, fried in olive oil, chopped onions and leeks, moisten w. white wine, water, seasoned salt, pepper, safron, pounded tom., garlic, parsley, cooked according to the fish 10 or 20 minutes, thickened w. butter and flour kneaded, serve bouillon and fish separately w. sliced toasted bread rubbed w. garlic

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