Name: Bouillabaisse for Northern Seas
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 1 bouquet garni (thyme, bay leaf, parsley, celery, rosemary); 1 pint fish stock (made from fish trimmings); ½ level teaspoon powdered saffron; 2 pounds fish (cod, haddock, sea bass, etc.), cut in 2-inch lengths; 4–6 potatoes, cut in slices; 24 mussels; 1 or 2 small lobsters; salt and freshly-ground black pepper cayenne; 1 pound eel, cut in 2-inch lengths; 2 leeks, sliced; ½ pint olive oil; 4–6 tomatoes; 4 carrots, sliced; 2 Spanish onions, sliced; 4 cloves garlic, bruised

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 carrots, sliced
2 Spanish onions, sliced
4 cloves garlic, bruised

Method

Place carrots, onions, garlic, leeks and oil in a large, thick-bottomed, fire-proof casserole and sauté until golden brown. Seed and chop the tomatoes coarsely; add to vegetables with bouquet garni and sliced eel, fish and potatoes and cook about 6 minutes, stirring gently from time to time. Add fish stock and just enough water to cover fish; season to taste with saffron, salt, freshly-g

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Bouillabaisse for Northern Seas

Ingredients

Method

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