Bouillebaisse

Ingredients

• four pounds of fresh cod
• two onions
• a clove of garlic
• one peppercorn
• two stalks of celery
• a quart of white potatoes
• salt, pepper
• a quarter of a pound of salt pork
• one quart of hot milk

Method

1. 1

   Put all ingredients in a kettle and stew slowly in water enough to cover for three to four hours.

2. 2

   Just before serving, add hot milk.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 17. The excerpt below is the record exactly as published.

Bouillebaisse a noble dish is — A sort of soup or broth, or brew. Or hotch-potch of all sorts of fishes. That Greenwich never could outdo: Green herbs, red peppers, mussels, saffron. Soles, onions, garlic, roach and dace: All these you'll eat at Terras tavern In that one dish of Bouillebaisse." — ^Thackeray ("Poems"). THE famous bouillebaisse is indeed, as Thackeray describes it, a sort of fish chowder, but it seldom contains all the ingredients he mentions. It may be made with four pounds of 60 fresh cod, two onions, a clove of garlic, one peppercorn, two stalks of celery, a quart of white potatoes cut in small pieces, salt, pepper, and a quarter of a pound of salt pork, cut in slices. Put all the ingredients together in a granite kettle and stew slowly in water enough to cover them for three or four hours. Just before serving add one quart of hot milk

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