1722 Bouillabaisse à la Marseillaise

Name: Bouillabaisse à la Marseillaise
Cuisine: France
Ingredients: 250 g (9 oz) roughly chopped flesh only of tomato; 50 g (2 oz) chopped white of leek; 125 g (4¾ oz) chopped onion; 2½ kg (5 lb 10 oz) fish, the following Mediterranean fish being the ones most suitable and authentic: Rascasse, Chapon, John Dory, whiting, Fielas, Boudreuil, Red Mullet, Rouquiers, crawfish or Langoustines; 1 dl (3½ fl oz or 4 U.S. cup) olive oil; 1 good pinch of saffron; 15 g (½ oz) roughly chopped parsley; 30 g (1 oz) crushed garlic; French bread; 1 bayleaf; 1 pinch of tops of fennel leaves

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

As with the preparation and cooking of so many well-known dishes, there is still no consensus of opinion as to which is the most correct method of preparing Bouillabaisse. Taking this fact into account, it is considered that the following recipe of Monsieur Caillat is the one that should be adopted as being the most suitable.

Ingredients

Ingredients for 10 Persons:

2½ kg (5 lb 10 oz) fish, the following Mediterranean

Europe
France
Main course
Fish course
Pescatarian
Mediterranean

Method

Cut the large fish into pieces and leave the small ones whole; place all the ingredients in a pan except for the soft-fleshed fish such as red mullet and whiting which are added later.

Add sufficient water to just cover the ingredients, season with salt and pepper and bring to the boil. Boil rapidly for 7–8 minutes then add the soft-fleshed fish and continue to boil qui