Frenchdinner
Bouillabaisse
From Culinary jottings, 1885
Remove the bag of condiments before serving. The dish may not be as good as that enjoyed in the south of France, but it will be a fair imitation.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 34. The excerpt below is the record exactly as published.
Bouillabaisse may be attempted at Madras with a result sufiiciently satisfactory to warrant my being bold enough to record a simple recipe for it, adapted from that of the " G. C." as follows :— REGARDING OUR FISH. 59 Take any sort of small fish, sucli as small pomfret, whitings, soles, mullets, or robal, — the greater the variety the better, — and for two pounds of mixed fish, slice up two Bombay onions, two fairly large tomatoes emptied of their seeds and cut into quarters, and one carrot ; prepare a couple of slices of lime with the pithy skin cut off, a bag containing six cloves, a dozen pepper corns, a clove of garlic, and the peel of a lime pared as finely as possible ; a salt-spoonful of saffron, a tea-spoonful of salt, and one pod of capsicum sliced, will also be wanted : put the whole into a stew-pan, and add to it a wine-glass of salad oil, one of chablis, and a pint and a half of cold water, boil for about half an hour, and, just before serving, add a heaped up table-spoonful of freshly-chopped curled parsley
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Cook this with the app: pantry check, scaling, and the assistant.