Bouillabaisse Marseillaise

Ingredients

• six chopped shallots
• one-half onion
• one stalk of white leek
• two spoonsful of olive oil
• a clove of chopped garlic
• one glass of white wine
• one pint of fish stock
• salt
• pepper
• a little Cayenne
• a bouquet garni
• the tail of a live lobster
• one dozen of well washed Little Neck clams
• a pinch of whole saffron
• some solid meat of white fish

Method

1. 1

   Simmer shallots, onion, and leek in olive oil for about one minute.

2. 2

   Add garlic, white wine, fish stock, salt, pepper, Cayenne, bouquet garni, lobster, and clams.

3. 3

   Boil for ten minutes.

4. 4

   Add white fish and saffron, boil for twenty-five minutes.

5. 5

   Do not skim.

6. 6

   Remove saffron and serve in a deep dish with broth.

7. 7

   Sprinkle with parsley and serve with fried bread rubbed with garlic.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 276. The excerpt below is the record exactly as published.

Bouillabaisse Marseillaise. (Fish stew). Simmer in shallow saute pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute. Then add a clove of chopped garlic, one glass of white wine, one pint of fish stock or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a live lobster cut in six slices, and one dozen of well washed Little Neck clams shell and all, boil for ten minutes. Add some solid meat of white fish such as rock cod, bass, tomcods, etc., and a pinch of whole saffron

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