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Bouillabaisse

  • 3 lbs cod, cut in pieces from 2 ounces to 1/4 lb each
  • 2 good-sized onions, sliced
  • 2 Tbsp olive oil
  • 1 tsp salt
  • Dash of pepper
  • 1/2 bay leaf
  • Lemon, peeled & diced
  • 2 tomatoes, sliced
  • A few peppercorns
  • 1/2 clove garlic
  • 1 Tbsp parsley, chopped
Put the sliced onions in a stew pan large enough to hold all the fish at the bottom. Add olive oil and fry the onions a light brown.

Put in the fish with as much lukewarm water as will cover it well.

Add salt, pepper, bay leaf, diced lemon, sliced tomatoes, a few peppercorns and garlic. Boil until the liquor is reduced to 1/3.

Add the chopped parsley and let it boil a minute longer.

Pour into a tureen over croutons.

(This is also good made from any white fleshed fish; the garlic may be omitted, if you prefer.)


An English recipe.
Submitted by Tess M May 31, 2010 15 min 30 min 45 min

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