Bouillabaisse

Ingredients

• 3 mediiim-sized flounders
• 6 butterfish
• 3 tablespoons of olive oil
• 4 chopped onions
• 3 cloves of chopped garlic
• a few sprigs of parsley
• 1 bayleaf
• X teaspoon fennel
• yi teaspoon saffron
• yi teaspoon whole black pepper ground
• salt
• 3 or 4 tomatoes
• a pimento
• Yz quart of white wine
• Yz quart of water
• 1/4 lb. of codfish tongues
• i lb. of eel
• i lb. of scallops
• i large boiled lobster
• i oz. of flour
• i oz. of butter
• yi lb. of shrimps

Method

1. 1

   Cut the best parts of the fish and set aside.

2. 2

   Boil the remaining parts in water for 20 minutes to make fish stock.

3. 3

   In a stew-pan, heat olive oil and fry onions, garlic, parsley, bayleaf, fennel, saffron, black pepper, and salt until golden.

4. 4

   Add tomatoes, pimento, white wine, and water; boil for 15 minutes.

5. 5

   Strain and return to kettle, add fish pieces, codfish tongues, eel; boil for 10 minutes.

6. 6

   Add fish stock, scallops, and boil for another 10 minutes.

7. 7

   Mix flour and butter, drop in soup before serving, then add shrimps and lobster pieces.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 4. The excerpt below is the record exactly as published.

BOUILLABAISSE (The national dish of Marseille) Indeed, a rich and savory stew 'tis; And true philosophers, methinks, Who love all sorts of natural beauties, Should love good victuals and good drinks. And Cordelier or Benedictine Might gladly, sure, his lot embrace, Nor find a fast day too afflicting. Which served him up a Bouillabaisse. Thackeray. Cut off the best parts of 3 mediiim-sized flounders and 6 butterfish and put them aside ; the remaining parts of the fish — skin, bones, heads, etc. — boil in water 20 minutes; this should make i quart of fish stock when strained. Put 3 tablespoons of olive oil in stew-pan, add 4 chopped onions, 3 cloves of chopped garlic, a 15 i6 Allied CooKery few sprigs of parsley, i bayleaf , X teaspoon fennel, yi teaspoon saffron, yi teaspoon whole black pepper ground, salt, fry until golden brown. Then add 3 or 4 tomatoes and a pimento, Yz quart of white wine, Yz quart of water, boil 15 minutes. Strain and return to the kettle; add the flounder and butterfish in pieces as large as possible, }4. lb. of codfish tongues, i lb. of eel; boil 10 minutes, add the fish stock, i lb. of scallops, boil 10 more minutes. Rub together i oz. of flour and i oz. of butter; drop this in the soup in little balls five minutes before serving. Then put in yi lb. of shrimps and i large boiled lobster

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