Bouillabaisse

Ingredients

• various sorts of fish
• olive-oil
• wine
• salt
• spices
• flour
• onions
• standard broth

Method

1. 1

   Make a roux with oil and fry the fish.

2. 2

   Add standard broth and boil for half an hour, then simmer until the fish is done.

3. 3

   Pour the bouillon over fried bread in a tureen and serve the fish separately.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 136. The excerpt below is the record exactly as published.

BOUILLABAISSE, RAVIOLI 205 whether they are to represent an entr4e or a soup. Two of them, Bouillabaisse and Eavioli, in the countries in which they are at home, are served as entrees as well as in the form of soups, and the former bears the name of Provenqale Soup. Bouillabaisse is a mixture of various sorts of fish, fried and braised in olive-oil and wine, with salt and spices, and made savoury by a roussi, i.e., flour fried in oil and flavoured with onions. It is essential to the highest form of the bouillabaisse that it should be compounded with the chops of as many varieties of fish as can be got. Some spell Bouilli (o baisse, but give no motive. Bouillabaisse of Marseille* is composed of chops of eel, whiting, gurnet, turbot, sole, and other fish. Make a roux with oil in the ordinary way, and fry the fish therein ; then add standard broth

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