Bouillabaisse

Preparation info

  • Sufficient for

    8–10

    helpings
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

A Mixture of 8 to 10 Different Kinds of Fish, E.G.

  • Whiting
  • John Dory
  • Red mullet
  • Monk fish
  • Crawfish or lobster<

Method

Clean the fish, cut them into thick slices and sort them into 2 groups, the firm-fleshed kind and the soft kind. Chop the onion; slice the leek; crush the garlic; scald, skin and slice the tomatoes. In a deep pan make a bed of the sliced vegetables and the herbs, season this layer. Arrange on top the pieces of firm-fleshed fish; season them and pour over them the oil. Add to the pan the wine an