Bouille a Baisse, or Bouillabesse

Ingredients

• two onions
• half a pound of fish per person
• a small quantity of the best olive-oil
• a clove of garlic
• two bay-leaves
• a few slices of lemon
• two or three tomatoes
• a glass of white wine or Madeira
• as much powdered saffron as will go on the point of a table-knife
• a handful of chopped parsley

Method

1. 1

   Chop two onions and put them with a piece of butter in a stewpan, and let them brown without burning.

2. 2

   Arrange the fish (cut into small pieces) in the pan, allowing half a pound of fish for each person.

3. 3

   Add olive oil, garlic, bay leaves, lemon slices, tomatoes, saffron, and a glass of white wine.

4. 4

   Put in sufficient stock to cover the whole, and boil for 10 to 15 minutes, skimming carefully.

5. 5

   When ready to serve, throw in a handful of chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 253. The excerpt below is the record exactly as published.

Bouille a Baisse, or Bouillabesse. — Any kind of fish may be used for tliis dish : gurnard, haddock, whiting, mackerel, carp, red and grey mullet, soles, plaice, or lobsters, all do admirably for a bouillabesse. Chop two onions and put them with a piece of butter in a stewpan, and let them brown without burning, then arrange the fish (which has been previously cut into small pieces) in the pan, allowing half a pound of fish for each person. Add a small quantity of the best ohvc-oil, a clove of garlic, two bay-leaves, a few slices of lemon, two or three tomatoes, or a little tomato sauce, as much powdered saffron as will go on the point of a table-knife, and, lastly, a glass of white wine or Madeira. Put in sufficient stock to cover the whole, and boil from ten to fifteen minutes, skimming carefully the whole time. When ready to serve, throw in a handful of chopped parsley

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