Bouillabaisse

Ingredients

• 1 red mullet
• 1 whiting
• a small eel
• a small lobster
• 6 mussels
• 1 sole
• 2 small onions
• a gill of oil
• an ounce of butter
• a quart of fish stock
• a bouquet garni
• 2 cloves
• a clove of garlic
• 3 small tomatoes
• ½ gill of claret
• a pinch of Spanish saffron
• salt and pepper
• cayenne
• a crotcte of bread
• and parsley

Method

1. 1

   Peel and slice the onions, heat the oil in a stewpan and brown the onions.

2. 2

   Pour off a little of the oil, add the fish stock, claret, bouquet garni, cloves, and bruised garlic.

3. 3

   Dilute saffron in water and add to the stock.

4. 4

   Trim and clean all fish, cut into pieces.

5. 5

   Season fish with salt, pepper, and cayenne.

6. 6

   Cook all fish in the stewpan for about twenty minutes.

7. 7

   Prepare tomatoes, broil in butter, and keep warm.

8. 8

   Fry bread croute until golden, arrange fish on and around it, garnish with tomatoes and parsley, and serve hot with skimmed liquor.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 160. The excerpt below is the record exactly as published.

Bouillabaisse. — 1 red mullet, 1 whiting, a small eel, a small lobster, 6 mussels, 1 sole, 2 small onions, a gill of oil, an ounce of butter, a quart of fish stock, a bouquet garni (No. 2), 2 cloves, a clove of garlic, 3 small tomatoes, \ gill of claret, a pinch of Spanish saffron, salt and pepper, cayenne, a crotcte of bread and parsley

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