Bouillabaisse

Ingredients

• 1% quarts water
• 1 tablespoon salt
• 1 pound fresh shrimp
• 12 cloves
• Vi pound fresh mushrooms
• 2 tablespoons butter
• 2 large onions, chopped
• 2 buds garlic
• 2 cups tomato pulp
• 2 cups water
• 3 bay leaves
• ll/2 teaspoons curry powder
• 1 cup grated cheese
• V'2 cup sherry
• 2 pounds fish fillets (haddock or any boned fish)
• 1 pound scallops
• 2 tablespoons flour

Method

1. 1

   Add shrimp, 4 cloves and salt to 1.5 quarts of water and bring to a boil.

2. 2

   After boiling for 10 minutes remove the shrimp from the pot, saving the broth for later use.

3. 3

   Shell the shrimp and cut in half lengthwise.

4. 4

   Cut mushrooms into thin slices, add to the shrimp and allow to stand until needed.

5. 5

   Melt the butter and fry the onions and garlic in it until golden brown; add the tomato pulp and 2 cups of water, 4 cloves, the bay leaves, curry powder, cheese and 0.5 cup of sherry.

6. 6

   Allow this mixture to cook slowly for 30 minutes.

7. 7

   Meanwhile, bring shrimp broth to boiling point, add the fillets of fish, scallops, 4 cloves and 0.5 cup of sherry, lower the flame and simmer until fish is sufficiently cooked (about 15 minutes).

8. 8

   Combine the shrimp and mushroom mixture with the fish and cook for 5 minutes.

9. 9

   Moisten flour with a little cold water and add to the boiling liquid as a slight thickening.

10. 10

    Cook another 5 minutes.

11. 11

    Remove pieces of fish from the sauce, place on buttered slices of toast on large platter, pour sauce over fish and serve.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 17. The excerpt below is the record exactly as published.

Bouillabaisse 1% quarts water 1 tablespoon salt 1 pound fresh shrimp 12 cloves Vi pound fresh mushrooms 2 tablespoons butter 2 large onions, chopped 2 buds garlic 2 cups tomato pulp 2 cups water 3 bay leaves ll/2 teaspoons curry powder 1 cup grated cheese V'2 cup sherry 2 pounds fish fillets (haddock or any boned fish) 1 pound scallops 2 tablespoons flour

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