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.
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 May 31, 2010
15 min
30 min
45 min