Bouillabaisse
Ingredients
- 1 small lobster
- fresh haddock, turbot or brill, gurnet, brean, whiting, eel, crab
- 2 large onions
- 3 cloves garlic
- 2 tomatoes
- sprig thyme
- sprig fennel
- sprig parsley
- 1 bayleaf
- strip orange peel
- 1/2 cup oil
- Salt
- pepper to taste
- pinch saffron
- Sufficient boiling water to cover the fish
- Slices of bread
Instructions
The total weight of the fish should be 2 lbs., when the meat has been removed from the lobster. Cut the fish into 2 inch lengths, keeping the coarse and the more delicate fish on separate plates. Put the chopped onions, garlic, well crushed with the blade of a knife, and the chopped tomatoes, in a saucepan, with the oil, the herbs and orange peel. Add the coarser varieties of fish, cover with boiling water, and cook for 5 minutes, on a very quick fire. Then put the remaining fish; continue boiling fast for another 5 minutes-10 minutes hard-boiling altogether. Remove from the fire, strain the liquid into soup plates on slices of bread, arrange the fish on a hot dish, sprinkle it with chopped parsley, and serve at the same time.