Bouillabaise

Ingredients

• about two pounds of firm white fish
• four tablespoonfuls of olive oil
• two large onions sliced
• two cloves of garlic
• salt
• pepper
• half of a bay leaf
• two large tomatoes, peeled and chopped
• the juice of half a lemon
• one cup of white wine
• one tablespoonful chopped parsley
• a pinch of saffron

Method

1. 1

   Heat in a soup kettle four tablespoonfuls of olive oil and fry in it two large onions sliced and two cloves of garlic.

2. 2

   Add the fish cut into bits and just cover the mixture with warm water.

3. 3

   Then add salt, pepper, half of a bay leaf, two large tomatoes, peeled and chopped, the juice of half a lemon, and one cup of white wine.

4. 4

   Cook over a brisk fire for twelve minutes, or until the liquor is reduced one-third.

5. 5

   Add one tablespoonful chopped parsley and a pinch of saffron.

6. 6

   Cook two minutes.

7. 7

   Pour the bouillabaise over slices of French bread.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 6. The excerpt below is the record exactly as published.

Bouillabaise The fish used for bouillabaise may be any kind of firm white fish, and for the following recipe, about two pounds are required. Heat in a soup kettle four tablespoonfuls of olive oil and fry in it two large onions sliced, and two cloves of garlic. Add the fish cut into bits and just cover the mixture with warm water. Then add salt, pepper, half of a bay leaf, two large to- matoes, peeled and chopped, the juice of half a lemon and one cup of white wine. Cook over a brisk fire twelve minutes, or until the liquor is reduced one-third. Add one tablespoonful chopped parsley and a pinch of saffron

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