Bouillabaisse

Ingredients

• 2 lbs. of salmon or halibut
• 1 pint of white wine
• 1/2 pint of olive oil
• 1/2 pint of water
• 1 large onion sliced
• 1/2 can of tomatoes or 3 large fresh ones
• about 12 cloves
• 12 whole pepper corns
• 6 small chili peppers
• 1 pint of oysters
• 1 lb. of shrimps

Method

1. 1

   Cut fish into small pieces, season with salt and pepper, and let stand for 30 minutes.

2. 2

   In a fish kettle, combine wine, olive oil, water, sliced onion, tomatoes, cloves, peppercorns, and chili peppers.

3. 3

   Boil for 10 minutes before adding fish.

4. 4

   Boil fish for 20 minutes.

5. 5

   If gravy is too thin, add cornstarch.

6. 6

   Finally, add oysters and shrimps.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 101. The excerpt below is the record exactly as published.

Bouillabaisse — Cut 2 lbs. of salmon or halibut in small pieces, season with salt and pepper and let stand Yi hour. Put 1 pint of white wine in fish kettle, Yi pint of olive oil, Yi pint of water, 1 large onion sliced, Yi can of to- matoes or 3 large fresh ones, about 12 cloves, 12 whole pepper corns, 6 small chili peppers. Let this boil about ten minutes before putting in fish. Boil fish 20 minutes. If gravy is too thin, add a little cornstarch. Lastly, add 1 pint of oysters, 1 lb. of shrimps

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