Bouillabaisse de Morue

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • pounds salt cod
  • 2 Spanish onions, sliced
  • 2 leeks (white parts only), sliced
  • 4 tablespoons olive oil
  • 4 tomatoes, peeled, seeded and diced
  • 2 tablespoons butter
  • 2 pints water
  • 1 bouquet garni (2 sprigs thyme, 1 sprig fennel, 1 bay leaf)
  • 1 strip orange peel
  • 2 cloves garlic, crushed
  • ¼ teaspoon powdered saffron
  • freshly ground black pepper
  • 2 pounds potatoes, peeled and sliced
  • French bread, garlic, grated cheese
  • finely chopped parsley

Method

Soak salt cod overnight. Drain and cut into large cubes.

Sauté sliced onions and leeks in olive oil until transparent. Simmer tomatoes in butter until smooth. Fill a large saucepan with water; add vegetables with bouquet garni, orange peel, crushed garlic and saffron, and season to taste with freshly ground black pepper.

Bring to a boil; add sliced potatoes, and when they are half cooked, add cubed salt cod. Lower heat and simmer bouillabaisse until cod is tender.

To serve: place slices of stale French bread rubbed with garlic and sprinkled with grated cheese in individual soup dishes; pour over bouillon; serve cod and potatoes on a separate serving dish, sprinkled with finely chopped parsley.