Bouillabaisse

Ingredients

• six pounds of different kinds of fish
• twenty or thirty little-necked clams
• six onions
• two tomatoes
• two dried bay leaves
• two slices of lemon
• a little dried orange peel
• four cloves
• salt and pepper to taste
• a little saffron
• a pinch of chopped parsley
• one pint of white wine
• half a pint of salad oil

Method

1. 1

   Cut fish and prepare other ingredients in a large saucepan.

2. 2

   Boil for forty minutes, serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 71. The excerpt below is the record exactly as published.

Bouillabaisse. — For eight or ten persons, take six pounds of different kinds of fish — sole, haddock, bass, mackerel, etc. Twenty or thirty little-necked clams, six onions cut in quarters, two tomatoes strained through a sieve, two dried bay leaves, two slices of lemon, a little dried orange peel, four cloves, salt and pepper to taste, a little saffron, a pinch of chopped parsley, one pint of white wine ; put all in a large saucepan. After having cut in pieces the fish, the onions, laurel and lemon and orange peel and cloves are tied up in a little muslin bag ; add half a pint of salad oil

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