Bouillabaisse

Ingredients

• 1 pound shrimp
• 1 pound fillet of haddock or mackerel
• 1 pound lobster meat
• 2 cloves garlic
• 144 pound mushrooms
• 2 tablespoons butter
• 1 teaspoon curry powder
• 1 bay leaf
• pinch of saffron
• 1 pint scallops
• 2 large onions
• 1 smail can tomatoes
• 1 teaspoon salt

Method

1. 1

   Boil shrimp in salted water with cloves for 20 minutes.

2. 2

   Strain and reserve the liquid.

3. 3

   Fry onions and garlic in butter until brown.

4. 4

   Add mushrooms, cook 10 minutes, then add tomatoes and 0.25 cup of sherry.

5. 5

   Add curry, bay leaf, salt, pepper, and Parmesan cheese.

6. 6

   Simmer for 30 minutes.

7. 7

   Peel shrimp and add to the sauce, cooking for 10 minutes longer.

8. 8

   Heat haddock, lobster, and scallops in shrimp water.

9. 9

   Serve fish with sauce over it, garnished with lemon.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 20. The excerpt below is the record exactly as published.

BOUILLABAISSE 1 pound shrimp 1 pound fillet of haddock or mackerel 1 pound lobster meat 2 cloves garlic 144 pound mushrooms 2 tablespoons butter 1 teaspoon curry powder pinch of pepper, thyme and savory 3 tablespoons Parmesan cheese, grated 1% cup sherry 1 bay leaf pinch of saffron 1 pint scallops 2 large onions 1 smail can tomatoes 3 whole cloves 1 teaspoon salt

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