Bouilleabaisse

Ingredients

• 6 lbs. of fish
• two onions
• a piece of butter
• a clove of garlic
• two bay-leaves
• two or three tomatoes
• a glass of white wine
• as much powdered saffron as will go on the point of a table-knife

Method

1. 1

   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 1 lb. of fish for each person.

2. 2

   Add a small quantity of the best olive-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.

3. 3

   Put in sufficient stock to cover the whole, and boil from ten to fifteen minutes, skimming carefully the whole time.

4. 4

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

5. 5

   Serve in separate dishes — that is, the fish in one, and the sauce in a small, deep dish or in a large entree dish.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 126. The excerpt below is the record exactly as published.

Bouilleabaisse. — Any kind of fish may be used for this dish — porgies, haddock, mackerel, carp, bass, floun- ders, lobsters, or any mixture of them, all do admirably for a bouillabaisse. 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 lb. of fish for each person. Add a small quantity of the best olive-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 suf- ficient 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. This quantity of flavoring is intended for 6 lbs. of fish

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