1039—Bouillabaisse à la Marseillaise

The fish for Bouillabaisse are rascasse, chapon, dory, whiting, fiélas, boudreuil, spiny lobster, red mullet, gurnet, &c.

Cut the larger fish into slices; leave the smaller ones whole, and with the exception of the whiting and the red mullet, which cook more speedily than the others, put them all into a saucepan.

For two lbs. of fish, add one small onion, the chopped white of one leek, one small, peeled, pressed and chopped tomato, two crushed cloves of garlic, a large pinch of concassed parsley, a pinch of powdered saffron, a bit of bay, a little savory and fennel, and two tablespoonfuls of oil.

Moisten the fish with just enough cold water to cover it, and season with one-third oz. of salt and a pinch of pepper per quart of water.

Set to boil, and cook over a brisk fire. At the end of eight minutes add the pieces of whiting and red mullet, and leave to cook for a further seven minutes.

Pour the liquor of the bouillabaisse over some slices of household bread lying on the bottom of a deep dish; set the fish on another dish with the sections of spiny lobster all round, and serve.