Bouillabaisse a la Marseillaise

Ingredients

• The fish for Bouillabaisse are rascasse, chapon, dory, whiting, fielas, boudreuil, spiny lobster, red mullet, gurnet, &c.
• one small onion
• the chopped white of one leek
• one small, peeled, pressed and chopped tomato
• two crushed cloves of garlic
• a large pinch of concassed parsley
• a pinch of powdered saffron
• a bit of bay
• a little savory
• and fennel
• two tablespoonfuls of oil
• one-third oz. of salt
• and a pinch of pepper

Method

1. 1

   Cut larger fish into slices, leave smaller whole.

2. 2

   In a saucepan, add fish, onion, leek, tomato, garlic, parsley, saffron, bay, savory, fennel, oil, water, salt, and pepper.

3. 3

   Boil and cook for 15 minutes.

4. 4

   Serve with bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 203. The excerpt below is the record exactly as published.

BOUILLABAISSE A LA MARSEILLAISEB The fish for Bouillabaisse are rascasse, chapon, dory, whiting, fielas, boudreuil, spiny lobster, red mullet, gurnet, &c. Cut the larger fish into slices; leave the smaller ones whole, and with the exception of the whiting and the red mullet, which cook more speedily than the others, put them all into a saucepan. For two lbs. of fish, add one small onion, the chopped white of one leek, one small, peeled, pressed and chopped tomato, two crushed cloves of garlic, a large pinch of concassed parsley, a pinch of powdered saffron, a bit of bay, a little savory and fennel, and two tablespoonfuls of oil. Moisten the fish with just enough cold water to cover it, and season with one-third oz. of salt and a pinch of pepper

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