Bouillabaisse

Ingredients

• three pounds of mixed fish
• a lobster or crayfish
• a couple of dozen mussels in their shells
• half a pint of olive oil
• two tomatoes
• an onion
• a carrot
• a lemon
• a bay leaf
• a little parsley
• as much saffron as will lie on a sixpence
• a clove of garlic
• a cupful or more of strong stock
• a glass of white wine
• small triangles of toast

Method

1. 1

   Cut fish into large pieces, add lobster or crayfish, and mussels.

2. 2

   Fry lightly in olive oil, then add sliced tomatoes, onion, carrot, lemon, bay leaf, parsley, and saffron.

3. 3

   Stir for ten minutes, add stock and white wine, simmer for a quarter of an hour, and serve with toast.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.

Bouillabaisse. This is one of the famous dishes of the South of France and can be prepared with comparatively little trouble. Take three pounds of mixed fish — any kinds of fresh fish will do — and cut them into rather large pieces. Add a lobster or crayfish, also cut up, and, if liked, a couple of dozen mussels in their shells. Fry the whole lightly in half a pint of olive oil and then add two tomatoes, an onion, carrot, and a lemon, all sliced, together with a bay leaf, a little parsley, and as much saffron as will lie on a sixpence. A clove of garlic may be added if the flavor is not objected to. Stir the whole very carefully for ten minutes, adding a cupful or more of strong stock and a glass of white wine. Simmer for a quarter of an hour longer and add a few small triangles of toast. This may be served together, or the fish may be arranged on a dish, and the soup served separately. It is an improve- ment to serve a sauce poulette with the bouillabaisse. Eel Soup. Take two pounds of eels cut in pieces and cook them for twenty minutes in a pint of boiling water, to which has been added half a cupful of vinegar, a carrot

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