Bouillabaisse

Name: Bouillabaisse
Yield: Serves 8–10.
Cuisine: French
Ingredients: 3 large onions, sliced; ½ cup French olive oil; 1 pound fresh tomatoes, diced; 4 cloves garlic, sliced; 1 (2-pound) lobster, cooked; 5 leeks; 4 tablespoons tomato paste; 1 tablespoon salt; 3 cups white wine (1 bottle); 4 tablespoons Cognac; ½ pound swordfish steak; 4 cups chicken stock; ⅛ teaspoon pepper; ¼ teaspoon thyme; ¼ teaspoon saffron shreds; Dash of Tabasco; 6 sprigs parsley; 1 bay leaf; ½ pound sole fillets; Beurre manié; Chopped parsley; ½ pound sea bass fillets; ¼ pound eel (if you can get it), sliced; ½ pound mackerel fillets; ½ pound perch fillets; ½ pound cod fillets; ½ pound red snapper fillets

Seafood Stew

Preparation info

Serves
8–10
.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Sauce

5 leeks
3 large onions, sliced
½ cup French olive oil

Fish course

Method

Wash leeks. Slice into a large kettle. Add onions and oil, and then brown. Add remainder of ingredients (add saffron directly to the pot) down to the beurre manié. Simmer 30 minutes. To this point this dish can be made and frozen, ready to combine with the rest of the ingredients.
Break lobster claws and tail from body. Crac