Bouillabaisse

Ingredients

• four tablespoonsf ul of genuine olive oil
• two large onions, sliced
• two cloves of garlic chopped
• two pounds of any sort of firm white-textured fish
• one cup of White Wine
• the juice of half a lemon
• two large tomatoes (peeled and cut up)
• one or two bay leaves
• a tablespoonful of chopped parsley
• a pinch of saffron

Method

1. 1

   In a soup kettle, heat olive oil and fry onions and garlic.

2. 2

   Add fish, covering with warm water.

3. 3

   Add wine, lemon juice, tomatoes, pepper, salt, and bay leaves.

4. 4

   Cook briskly for 12 minutes until liquor evaporates by one third.

5. 5

   Add parsley and saffron, cook for 2 more minutes, then serve on slices of French bread.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 7. The excerpt below is the record exactly as published.

BOUILLABAISSE JOE TILDEN In a soup kettle put four tablespoonsf ul of genuine olive oil. When hot enough fry in it two large onions, sliced, and two cloves of garlic chopped. Cut two pounds of any sort of firm white-textured fish into small pieces and put in the kettle, just covering the mixture with warm water. Now have the Eighteenth Amendment repealed and add to the mixture one cup of White Wine, the juice of half a lemon, two large tomatoes (peeled and cut up), pepper, salt and one or two bay leaves. Cook this briskly for twelve minutes, by which time the liquor should be one third evaporated. Now add a table- spoonful of chopped parsley. Joe Tilden added a pinch of saffron

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