Bouillabaisse—South of France

Ingredients

• three pounds of mixed fish
• a crab or lobster
• half a pound of other shell fish
• two quarts of boiling salted water
• two large onions
• a branch of parsley
• a sprig of thyme
• a can of tomatoes
• a red pepper
• a pinch of Spanish saffron
• salt

Method

1. 1

   Clean fish and shellfish, set aside best fish.

2. 2

   Boil scraps in salted water, strain broth.

3. 3

   Fry onions and parsley in olive oil, add thyme, tomatoes, red pepper, saffron, and boil.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 8. The excerpt below is the record exactly as published.

BOUILLABAISSE— SOUTH OF FRANCE Clean well three pounds of mixed fish (several kinds), a crab or lobster and half a pound of other shell fish ; lay aside the best fish after removing the heads and tails and cutting into portions; throw the inferior fish, scraps and bones, into two quarts of boiling salted water and boil to pieces ; then strain the broth through a cheese-cloth, squeezing it hard to extract all of the fish juice ; fry two large onions and a branch of parsley, all chopped fine, in two large spoonfuls of olive oil until they color, then add a sprig of thyme, a can of tomatoes, a red pepper, a pinch of Spanish saffron

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