La Cassòla

Fish Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


There is a superabundance of all manner of fish and shell-fish in the waters surrounding Sardinia, and the Sardinians, like all Southern peoples who are blessed with a plentiful supply of fish, have their version of the famous Bouillabaisse of Marseilles. La Cassôla includes a variety of fish and shell fish, few of which are obtainable in England. The fish required for the making of this dish can be bought at the fish market in Sardinia, already sorted out. It is made much in the same way as the Bouillabaisse—certain of the coarser fishes are first cooked in oil with tomatoes and onion, then boiling water is added, and the other and more delicate fish are added, with a seasoning of salt and red pepper. It always includes crayfish and other shell fish, and biscuits are added to it before serving.