Bouillebaisse

Ingredients

• Melt about a half pound of butter
• Have ready two large chopped onions
• two 'dents' of garlic
• cut into a large saucepan the heads and tails of the fish with about a quart of water
• add about a gill of dry white wine
• two smallish lobsters
• add a saltspoonful of dried Spanish saffron
• add about a tablespoonful of chopped parsley

Method

1. 1

   Melt butter and cook onions and garlic until tender.

2. 2

   Simmer fish heads and tails in water for half an hour, strain, and add to the onion mixture.

3. 3

   Add wine, lobster, saffron, and parsley.

4. 4

   Cook until fish is done, serve the broth as soup and the solids with bread.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 21. The excerpt below is the record exactly as published.

BOUILLEBAISSE Bouillebaisse is my favorite dish. I make it accordingfto the recipe of Valentine Blanc, our cook in Nice, where we lived some years ago. Valentine could neither read nor write, nor could a story tell, but her Bouillebaisse was ever so much better than that they make in Mar- seilles (and I venture to say in Thackeray's old restaurant either) . Melt about a half pound of butter in a sauce pan. Fm aware that in Marseilles they use oil, but Valentine used butter. Don't let the butter bum. Have ready two large chopped onions — i. e.— onions chopped fine, and two "dents" of garlic also chopped fine. Cook these in the butter until tender and without burn- ing. Have ready three perch and one haddock. That is to say : cut off the heads and tails. Some people use eels in- stead of haddock. I detest eels. Cut into a large saucepan the heads and tails of the fish with about a quart of water and let simmer until well cooked, say about half an hour. Strain out the heads and tails and give them to the cat. Add the cooked onions and garlic, — ^butter and all — ^to the strained bouillion from the heads and tails and allow to simmer for half an hour more, after seasoning to taste [lOO] WRITTEN FOR MEN BY MEN IVHBHBIIHHHIHHIHIIHIHHIHHIHiHHH^^^HIHIIHIHIHlJHHIHHHBHBHHBHHIHHHiHHi^^^HHHHIHHIHilV with salt and white pepper. Add about a gill of dry white wine of any variety,— Chablis, Cotes du Rhone ot^ what not, — the cheaper the wine the better. Now tak<> two smallish lobsters, alive, and if you have the heart, cut; them into segments and take off the claws and cut themi into segments. Cook the massacred lobster for about ^ quarter of an hour in the liquid or liquor or bouillon abov(9 described and add a saltspoonful of dried Spanish saffron, while the whole is cooking together. If you can get mus- sels, cook also with the entire mess, a dozen or so, — in their shells if the shells be well scrubbed in advance. Some-* where in this process add about a tablespoonful of chopped parsley

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