Bouille & Baisse

Ingredients

• 6 pounds of fish
• 2 onions
• a piece of butter
• a clove of garlic
• 2 bay-leaves
• a few slices of lemon
• 2 or 3 tomatoes
• as much powdered saffron as will go on the point of a table-knife
• a glass of white wine or Madeira
• sufficient stock to cover the whole

Method

1. 1

   Brown onions in butter, arrange fish pieces in the pan, add olive oil, garlic, bay leaves, lemon, tomatoes, saffron, and stock.

2. 2

   Boil for 10-15 minutes, skimming.

3. 3

   Add chopped parsley before serving.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 32. The excerpt below is the record exactly as published.

Bouille & Baisse. — All kinds of fish may be used. For 6 pounds of fish, chop 2 onions, and put them with a piece of butter in a stew- pan, and brown them ; then arrange the fish (which has been previ- ously cut into small pieces) in the pan. Add a small quantity of olive- Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking known. In the cottage or the working-man’s home Wright and Butler's Oil Cook- ing Stoves are an invaluable addition, because they arc cleaner than coal and much more economical. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham. — See Advertisement. FISH-COOKERT. 49 oil, a clove of garlic, 2 bay -leaves, a few slices of lemon, 2 or 3 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

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