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

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

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