Provençal Potage, Boubillasse

Ingredients

• a quart of water
• a clove of garlic
• an onion sliced
• some parsley finely chopped
• a bit of lemon or orange-peel
• some salt
• pepper
• spice
• saffron
• a bit of butter
• mixed with flour

Method

1. 1

   Put the fish into a stewpan.

2. 2

   In a frying-pan, fry the onion, garlic, parsley, lemon peel, salt, pepper, spice, saffron, and oil.

3. 3

   Add the fish cut in quarters and boned.

4. 4

   Stir and cook on a quick fire for 15 minutes.

5. 5

   Add butter mixed with flour and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1385. The excerpt below is the record exactly as published.

Provencal Potage, Boubillasse.— Take any kind of fish, but the best are whiting, dory, haddock, or cod. Put the fish into a stewpan. Put in a frying-pan an onion sliced, a clove of garlic, some parsley finely chopped. a bit of lemon or orange-peel, some salt, pepper, spice, saffron, and a quart of water, along with a little oil. When fried, add the fish, which should be cut in quarters and boned. Stir the potage, and put it on a quick fire for a quarter of an hour till it bubbles. Let it remain now on the fire for five minutes ; add a bit of butter mixed with flour

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