Bouillabaisse

Ingredients

• one-half pound each of six different kinds of fish
• one large onion
• one clove of garlic
• one cupful of olive oil
• three pounds of fish bones
• one cupful of white wine
• two bay leaves
• three cloves
• whole peppers
• two blades of mace
• one cupful of white wine
• one-half teaspoonful of kitchen bouquet
• juice of a lemon
• a pinch of Spanish saffron
• several slices of toasted bread

Method

1. 1

   Cut fish into pieces and fry onion and garlic in olive oil.

2. 2

   Add fish bones, cover with water and wine, and add spices.

3. 3

   Simmer for 25 minutes, strain, and add remaining ingredients.

4. 4

   Stew fish until tender and serve over toasted bread.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 2. The excerpt below is the record exactly as published.

BOUILLABAISSE — Cut in pieces two and a half inches square one-half pound each of six different kinds of fish, such as sea-bass, halibut, rock-cod, sole, flounder, and add any shell fish in season. Chop one large onion and one clove of garlic, and fry in one cupful of olive oil until transparent. Add three pounds of fish bones and trimmings of any cheap inferior fish, cover well with water and one cupful of white wine, two bay leaves, three cloves and whole peppers and two blades of mace, and simmer twenty-five minutes. Strain cind squeeze through a cloth until every drop of the juice is extracted. To this broth add one cupful of white wine, one-half teaspoonful of kitchen bouquet, juice of a lemon and a pinch of Spanish saffron, and stew the fish in it until tender ; then pour it into a tureen in which has been put several slices of toasted bread

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