Wednesday, June 9, 2010

Bouillabaisse

From "Twenty-four Little French Dinners and How to Cook and Serve them", by Cora Moore, 1919.

As for the Bouillabaisse, it is like our own Welsh Rabbit in so far as hardly any two persons make it alike. Here are two recipes which gastronomic authorities have accorded the meed of highest praise:

No. l. : Cut into pieces and remove the bones from three pounds of fish; say one pound each of cod, halibut and bluefish, though any fish of like nature will do. To these add the cooked meat of one lobster or two crabs, and six shrimps and put all into a casserole in half a pint or more of olive oil to cook, adding one lemon, sliced, two tomatoes, one onion, one sliced carrot, a bunch of saffron, a bunch of parsley, a bayleaf and a clove of garlic or have the casserole rubbed with the garlic. Cook for ten minutes, stirring frequently, then add one cup of soup stock and a glass of wine or cider.

Cook for fifteen minutes longer, remove to a hot bowl, line the casserole with slices of toast, and pour back the bouillabaisse. Serve at once.

No. 2. Place the pieces of fish to any desired amount in a large saucepan, add two or three sliced onions, one or two sliced carrots, three shallots, two cloves of garlic, a bunch of thyme and parsley, three or four cloves, two bay- leaves, half a teaspoonful of capsicum, a wine-glass of olive oil and salt and pepper to taste. Pour over the above mixture two quarts of water and boil gently for half an hour, the pan covered. Drain and lay on a hot dish. Then mix a teaspoonful of saffron in the liquid, pass through a strainer into a soup tureen. Serve the soup with the fish
and a plate of croutons of fried bread or sippets of toast.

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