Bouillabaisse de Morue

Name: Bouillabaisse de Morue
Yield: Serves 6 to 8
Ingredients: French bread, garlic, grated cheese; French bread, garlic, grated cheese; finely chopped parsley; French bread, garlic, grated cheese; 4 tomatoes, peeled, seeded and diced; 2 tablespoons butter; 2 pints water; 1 bouquet garni (2 sprigs thyme, 1 sprig fennel, 1 bay leaf); 1½ pounds salt cod; 2 Spanish onions, sliced; 2 leeks (white parts only), sliced; 4 tablespoons olive oil; 2 cloves garlic, crushed; ¼ teaspoon powdered saffron; freshly ground black pepper; 2 pounds potatoes, peeled and sliced; 1 bouquet garni (2 sprigs thyme, 1 sprig fennel, 1 bay leaf); 1 bouquet garni (2 sprigs thyme, 1 sprig fennel, 1 bay leaf); 1 bouquet garni (2 sprigs thyme, 1 sprig fennel, 1 bay leaf); 1 strip orange peel

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1½ pounds salt cod
2 Spanish onions, sliced
2 leeks (white parts only), sliced<

Fish course
Pescatarian

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