Bouille a Baisse

Ingredients

• a variety of fishes
• a wine-glass of oil
• 1 chopped onion
• a bay leaf
• a clove of garlic
• some salt to taste
• a few slices of lemon
• a few slices of tomato
• a pinch of powdered saffron
• a glass of white light wine
• enough water to cover the fish

Method

1. 1

   In a shallow saucepan, heat oil with onion, bay leaf, and garlic.

2. 2

   Add fish pieces, salt, lemon, tomato, saffron, and white wine.

3. 3

   Cover with water and boil quickly.

4. 4

   Cook fish for a quarter of an hour, then strain sauce, add parsley and a little flour, and serve with French rolls.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 13. The excerpt below is the record exactly as published.

Bouille a Baisse of Cod. Put in a saucepan some chopped leeks or onions ; add some oil or butter; let it colour; then add a quart of water, a sprig or two of parsley, a bay leaf. FISH. 33 pepper, salt, and pinch of saffron, and some whole peeled potatoes. When the potatoes are nearly cooked, put in four slices of cod, and boil it till cooked. Dish the cod and potatoes up on one dish ; strain the gravy on to some nice slices of French roll into another dish, and serve the contents of both dishes together. Slightly salted cod may be cooked as above. 61. — Bouille a Baisse. Take a variety of fishes, such as mullet, whiting, soles, haddock — a small lobster if shell-fish is liked; cut them in pieces. Put in a wide and tolerably shallow saucepan a wine-glass of oil, 1 chopped onion, a bay leaf, a clove of garlic ; toss all this together. Then place your pieces of fish in ; add some salt to taste, a few slices of lemon, a few slices of tomato, a pinch of powdered saffron, a glass of white light wine ; add enough water to cover the fish

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