Fish Soup (Bouillabaisse) a la Ericsson Hammond

Ingredients

• one small lobster
• one and a half pounds bass
• one pound codfish
• three smelts
• two small perch
• three onions
• two carrots
• one green pepper
• three large potatoes
• parsley
• thyme
• few bay leaves
• pepper
• salt
• saffron
• celery
• wine or brandy for flavoring

Method

1. 1

   Break the lobster, remove the meat, and fillet the fish.

2. 2

   Cook fish bones with water, pepper, salt, bay leaves, and thyme for one hour.

3. 3

   Peel and slice onions and potatoes, cut carrots, and cook separately.

4. 4

   Strain juice from bones over lobster and fish, simmer for 15-20 minutes, add cooked vegetables, garnish with saffron and parsley, and flavor with brandy or wine.

5. 5

   Serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 64. The excerpt below is the record exactly as published.

Fish Soup ( Bouillabaisse ) a la Ericsson Hammond One small lobster, one and a half pounds bass, one pound cod¬ fish, three smelts, two small perch, three onions, two carrots, one green pepper, three large potatoes, parsley, thyme, few bay leaves, pepper, salt, saffron, celery, and wine or brandy for flavoring

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