Codfish and Potatoes-Bouillabaisse of Cod

Ingredients

• 2 lbs. Murray Cod
• 1 lb. Potatoes
• 1 quart Water
• 1 fagot of Herbs
• 2 Leeks or 1 Onion
• Pinch of Saffron
• 1^ oz. Butter

Method

1. 1

   Put the butter into a saucepan, and when it is hot add the leeks or onion chopped small, and let them get a good colour without burning; then add a quart of water, the fagot of herbs, the saffron tied in a piece of muslin, and the potatoes peeled.

2. 2

   Bring up to the boil, and when they are nearly cooked cut the cod into slices and lay it in.

3. 3

   Cook slowly for twenty minutes, take up the fish, and put it in a hot dish and lay the potatoes round.

4. 4

   Season and flavour the liquor, and boil up.

5. 5

   Cut the bread into slices, put it into a hot dish, and strain the liquor over; serve with the fish.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 195. The excerpt below is the record exactly as published.

CODFISH AND POTATOES-BOUILLABAISSE OP COD. 2 lbs. Murray Cod . .Is. 1 lb. Potatoes \d. Slices of EoU 1 quart Water . 1 fagot of Herbs 2 Leeks or 1 Onion Pinch of Saffron 1^ oz. Butter

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