Bouillabaisse

Ingredients

• 3 pounds of fish
• 6 shrimps
• ^ pint of olive oil
• 1 lemon
• 2 tomatoes
• 1 onion
• 1 carrot
• i pinch of saffron
• a bayleaf
• some parsley
• I cup of stock
• i glass of white wine

Method

1. 1

   Cut up and remove the bones from the fish.

2. 2

   Add shrimps or lobster or crabs, fry lightly in olive oil, then add lemon, tomatoes, onion, carrot, saffron, bayleaf, and parsley.

3. 3

   Stir for 10 minutes; add stock and white wine.

4. 4

   Cook for 15 minutes longer, pour into a bowl, place slices of toast in the casserole, return the fish and vegetables, allowing the sauce to soak into the toast, and add salt and pepper to taste.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 17. The excerpt below is the record exactly as published.

BOUILLABAISSE. (MarseUles.) Cut up into pieces and remove the bones from 3 pounds of fish, — say, one pound each of cod, halibut, and bluefish, although any fresh fish in due proportion will answer. Add 6 shrimps or i lobster or 2 crabs, cooked, and cut into large pieces, j4 pint of olive oil ; fry lightly, and add I lemon and 2 tomatoes, i onion and i carrot, all sliced, i pinch of saffron, — as much as lies on a ten-cent piece, — a bayleaf, and some parsley. A clove of garlic is used, unless the casserole is rubbed with it before cooking. Stir for lo min- utes; add I cup of stock and i glass of white wine or cider. Cook 15 minutes longer, pour out into a bowl, place slices of toast in the casserole^ and return the fish and vegetables, allowing the sauce 37 With a Saucepan over the Sea sufficient time to soak into the toast, and adding salt and pepper to taste. XMAS CARP (as cooked in Poland and Italy on December 24, for supper). « Clean and scale the fish, — any white fish may be substituted, — cut it into slices, and fry it with onion, parsley, thyme, salt, and pepper. Add ^ pint of white wine to every 2 pounds of fish and cook for 10 minutes, then put the dish in the oven and bake for half an hour or until tender. Add 2 lemons sliced, and a cupful each of chopped almonds and currants. Cook long enough to soften the latter, adding stock if not moist enough, and serve in a deep dish. FISH (as cooked in Russia Easter Eve). Chop sufficient cold fish, boiled previously in water and vinegar, with onion, carrot, and herbs, then freed from bones and skin. Mix with as much mayonnaise dressing as will cover and set on ice 2 hours. Melt some aspic jelly and whip it very stiff, and fill a mould shaped like a cross in alternate layers of jelly and fish. Set aside to harden and turn it out on a bed of lettuce leaves garnished with a border of whole hard-boiled eggs. The originality of this quaint dish lies entirely in 38 With a Saucepan over the Sea the shape of the mould, which must be a square or Greek-cross shape. MATELOTE OF FISH. (Normandy.) Skin and slice 2 pounds of fresh fish, either all one sort or several kinds mixed. Fry it in 2 ounces of butter with 20 white and very small onions till brown. Add i }4 ounces of flour, salt, and pepper, 6 sliced mushrooms, and a spoon- ful of lemon juice, a bunch of herbs, ^ pint of red wine, and ^ pint of consomme. Cook j4 an hour, season it to taste, and serve in the casserole. It is a sort of northern bouillabaisse. BOURRIDE. (MarseUles.) Cut up and fry 2 J^ pounds of salt water fish, with a crab, a bit of garlic, parsley, thyme, a bay- leaf, a clove, a glass of hot water, and a glass of cider. Boil 20 minutes, add a tablespoonful of flour, an ounce of butter, the juice of a lemon, the yolks of 2 eggs, pepper, and salt. Add the outside of a green pepper, chopped fine, and the pods of 2 ochra. Cook ten minutes longer, care- fully, and serve in the same dish, hot. BRANDADE. (MontpeUier.) Soak for three days i^ pounds of salt cod, renewing the water often. Drain it, cover with 39 With a Saucepan over the Sea hot water, and boil 15 minutes. Remove the skin and bones and chop the fish, then fry it with 2 chopped onions and 2 tablespoonfuls of olive oil. Cook 10 minutes, pound this all well, return to the fire and add the juice of 2 lemons, a table- spoonful of oil, and twice as much cream. Beat and stir and season it, adding mace and parsley and the juice of one more lemon. When per- fectly smooth and well cooked, pile it on a plate and serve with a white sauce containing oysters, mushrooms, and shrimps. CARP (as cooked in Coblentx). Clean and cut into strips 2 pounds of carp or any white fish, add one glass of claret, }4 pint of consomme, salt, pepper, some parsley, thyme, and a clove, I cup of chopped mushrooms, i carrot, and I onion, shredded. Cover, and let it simmer for an hour. Add a tablespoonful of capers and serve, poured on slices of toast. MACKEREL, BAKED IN CREAM. (Austria.) Skin, bone, and slice a large fish into four pieces, season it and fry it in butter. Drain it and keep warm. Mix }4 pint of white stock or Bechamel sauce with two tablespoonfuls of sherry and the yolk of an egg. Stir over the fire, pour it over 40 With a Saucepan over the Sea the fish, adding chopped parsley, onion, and bread- crumbs over the top of the dish. Bake till brown. MACKEREL. (Germany.) Clean and score across the back a large fresh fish, add two cups of hot water, a teaspoonful of salt, an onion

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