1723 Bouillabaisse à la Parisienne

Name: Bouillabaisse à la Parisienne
Cuisine: France
Ingredients: 2½ dl (9 fl oz or 1⅛ U.S. cup) olive oil; 150 g (5 oz) chopped onion; 2½ kg (5 lb 10 oz) fish, the following being the ones most suitable: red mullet, gurnard, sole, weever, whiting, small conger eel, crawfish; 1½ litres (2⅝ pt or 3¼ U.S. pt) mussels; 1 litre (1¾ pt or 4½ U.S. cups) water; Pinch of pepper; 70 g (2½ oz) chopped white of leek; 6 dl (1 pt or 2⅝ U.S. cup) white wine; 30 g (1 oz) crushed garlic; 1 Bouquet garni; Pinch of saffron; 300 g (11 oz) roughly chopped flesh only of tomato, or tomato purée; 15 g (½ oz) flour; French bread; 40 g (1½ oz) butter made into Beurre Mame; 15 g (½ oz) coarsely chopped parsley

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Ingredients for 10 persons:

2½ kg (5 lb 10 oz) fish, the following being the ones most suitable:

Europe
France
Main course
Fish course
Pescatarian
Mediterranean

Method

Place 1½ dl (5 fl ozor ⅝ U.S. cup) of the oil in a pan, add the onion and leek and cook withou