Bouillabaisse

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is the world-famous fish soup of the Mediterranean. There does not seem to be an exact and unique recipe for it; each person seems to think his the best and only recipe. We cannot all live at Marseille or Toulon, and have exactly the right kind of fish, but we can hope to achieve with the resources at our disposal a fish soup which can be a perfectly good substitute for bouillabaisse. Put in a large saucepan three chopped onions, four pieces of garlic, three tomatoes, peeled and pips removed, a bouquet of parsley, thyme, bay-leaf, fennel, and a piece of orange peel. On this bed put pieces of fish with firm flesh, like conger eel, turbot, crab or lobster, half a glass of good olive oil, and hot water just enough to cover the fish; season with salt, pepper, a little nutmeg and saffron; bring to the boil and cook on a fierce fire for five minutes.

Put in them the smaller or softer-fleshed fish such as red mullet, whiting, or smelts, cook five minutes more on a quick fire. Remove the odd things, the fennel, parsley, bay-leaf, etc., pour the liquid over slices of bread fried in oil and rubbed with garlic and serve the pieces of fish, sprinkled all over with chopped parsley in another dish. Serve at once. It is the quick cooking that is the secret of bouillabaisse and to which is due the smooth mixture of oil and stock.