Bouillabaisse with Noodles

Ingredients

• 1 lb. halibut
• 1/2 pint white wine
• 1/2 pint olive oil
• 1/2 pint oysters
• 1 lb. shrimps
• 2 sliced onions
• 1/2 cup tomatoes
• 1 bay leaf
• 1 whole pepper
• 2 cloves
• 1 tablespoon of cornstarch

Method

1. 1

   Let halibut stand in pepper and salt for half an hour.

2. 2

   Boil oyster juice, adding water to make 1 quart.

3. 3

   Add wine and oil, then onions, tomatoes, bay leaf, whole pepper, and cloves.

4. 4

   Boil hard for 20 minutes, then add halibut, oysters, and shrimps.

5. 5

   Cook for 2 minutes.

6. 6

   Add cornstarch to thicken.

7. 7

   Serve with noodles.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 11. The excerpt below is the record exactly as published.

Bouillabaisse with Noodles. 1 lb. halibut, cut in inch pieces, let stand in pepper and salt half an hour. Yi pint white wine. Yi pint olive oil. Yi pint oysters (small). 1 lb. shrimps. Boil and skim the oyster juice and add enough water to make Yl Pin^) ^oi^ ^^i^ ^i^b the wine and oil 10 minutes, add- ing 2 sliced onions, Yl cup tomatoes, 1 bay leaf, 1 whole pep- per and 2 cloves; add the halibut and boil hard 20 minutes; add the oysters and the shrimps which you have been cleaning all the morning, and cook 2 minutes. Pour in a tablespoon of cornstarch, wet and smooth, to make the sauce creamy. Serve with noodles. Boil the noodles in boiling water, saving a good handful of fine cut ones, fried in two tablespoons of butter, to sprinkle on top of boiled ones. Mrs, Herman Tannhauser, Lemon Fish. Take a white fish and cut in pieces; salt a few moments, and in the meantime put |4 cup of butter and 1 onion cut in thin slices in saucepan and simmer about 10 minutes, but do not brown. While this is simmering, take 1 tablespoon dry mustard and about 2 cups vinegar, mix, and add to butter and onions, and add water enough to cover the fish; cayenne and salt again if necessary; then add fish and cook uncovered about 15 minutes. Take the yolks of 5 eggs, mix well and add juice of 3 lemons. When fish is cooked, take a ladle of the gravy and pour slowly over the eggs (leaving fish in pot) ; pour egg mixture over the fish, but not while boiling; then shake the whole thing until it thickens, but it must not boil. Add chopped parsley. Clara. Fish with Lemon Sauce. Four lbs. fish, the juice of 2 lemons, 3 eggs, put a large piece of butter, chopped onions and parsley in the pan and 34 PORTLAND WOMAN'S EXCHANGE COOK BOOK let it cook a few minutes, then add water enough for sauce and season, put the fish in and let cook. Beat the yolks of 3 eggs very light in another dish; when the fish is cooked cake out and strain the gravy into a saucepan and when it is boil- ing mix it with the lemon juice, yolks of eggs, chopped parsley and pour over fish. Mrs. Sigmund Frank. Fillet of Sole a la Margary. Butter a platter thickly, lay fish fillet on it, on each piece of fish put a few oyster scallops and shrimps, cover with sauce, sprinkle with cheese and bake in a hot oven about 10 or 15 minutes. Sauce — Butter size of an egg, heaping spoon of flour, Yx pint cream, J/2 pint milk, !4 cup of oyster juice, tablespoon of cheese, 3 tablespoons of sherry wine and a dash of red pepper. Mrs. Sigmund Frank. Filet of Sole or Sandbars. (Two People — Multnomah Style.) Cut the filet from the sole. Trim and fry in butter. Sauce — !4 can mushrooms and 3 sour pickles minced very fine; add 3 tablespoons sherry and 3 tablespoons brown gravy or espagnole sauce. Reduce for 8 minutes and serve on the side with salt and pepper. Jerome Brizzolari, chef of Multnomah Hotel. Fish Pudding. Pound uncooked halibut in a bowl with the potato masher and put through a sieve or a ricer. To 1 cup of fish pulp add a slice of white bread soaked in cream, crust removed. The well beaten yolk of 1 egg, onion juice, salt and pepper. Beat until very light and fold in the well beaten whites of 2 eggs. Cook in buttered molds set in the oven in a pan of hot water for 20 minutes. Serve with a rich cream sauce, flavored with anchovy essence. Mrs. W. H. Nunn. FISH 35 Chicken Halibut a la Nicoise. Six slices of young halibut, cut 3 inches by I inch. Put in buttered gratin dish, season with salt, pepper and the juice of a lemon, add 1 pint white wine,

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