Bouillabaisse a la Marseillaise

Ingredients

• an onion chopped very fine
• a tablespoonful of oil
• half a pound of pike
• the same of perch
• half a pound of flounder
• half a pound of eel
• half a pound of lobster
• two chopped cloves of garlic
• a little nutmeg
• a pinch of saffron
• three pints of fish-broth
• two tablespoonfuls of oil
• a wine-glass of sherry

Method

1. 1

   In a saucepan, sauté chopped onion in oil until slightly colored.

2. 2

   Add sliced fish and seafood, parsley, garlic, pepper, salt, nutmeg, and saffron mixed in water.

3. 3

   Moisten with fish-broth and sherry.

4. 4

   Boil quickly for twenty minutes.

5. 5

   Serve fish on a separate dish with thick pieces of bread soaked in the broth.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 9. The excerpt below is the record exactly as published.

Bouillabaisse a la Marseillaise. Put 3 26 FRENCH DISHES. into a saucepan an onion chopped very fine, with a tablespoonful of oil. When beginning to color slight- ly, cut in slices half a pound of pike, the same of perch, flounder, eel, and lobster, which wash and clean well. Place them in a saucepan with parsley, two chopped cloves of garlic, some pepper and salt, a little nutmeg, and a pinch of saffron, which mix in two tablespoonfuls of water, and strain into your saucepan. Moisten with three pints of fish-broth (see Art. 4), two tablespoonfuls of oil, and a wine- glass of sherry

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