Bouillabaisse du pays de Cornouailles

Name: Bouillabaisse du pays de Cornouailles
Yield: Serves 10-12
Cuisine: French
Ingredients: 4 lb of fish chosen from red mullet, gurnet, whiting, mackerel; 4 lb of fish chosen from red mullet, gurnet, whiting, mackerel; 4 lb of fish chosen from red mullet, gurnet, whiting, mackerel; rock salmon; little turbot; 4 lb of fish chosen from red mullet, gurnet, whiting, mackerel; 4 lb of fish chosen from red mullet, gurnet, whiting, mackerel; 2 lb medium sized waxy potatoes; 5 tomatoes; fresh tunny; 4 or 5 leeks; pepper; thyme; 3 celery hearts; salt; 5 pints of water; 3 egg yolks; bay leaf; chopped parsley; 4 tablespoonfuls of cream

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

The quantities are given for 10 to 12 people, as a variety of fish are used.

Ingredients

4 lb of fish chosen from red mullet, gurnet, whiting, mackerel

Europe
France
Fish course
Pescatarian
Mediterranean
Soup
Gluten-free

Method

Use the white parts of the leeks only, and cut them up into fairly thick rounds. Scrape the potatoes, and remove the skins, pips, and juice from the tomatoes. Cut the hearts of celery into small pieces. Put all these into an earthenware stewpan with the water and herbs. Bring to the boil and let the liquid simmer for 25 minutes. Clean the fish, and cut them into slices 1½ inches thick. Put them