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Bouillabaisse A La Marseillaise (A Provencale highly seasoned fish soup) Recipe

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This recipe for Bouillabaisse A La Marseillaise (A Provencale highly seasoned fish soup) is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lobster
1 small bass
1 sole
1 small eel (in fact, all firm fish ready at hand)
1 quart fish stock (see fish stock recipe)
1 bouquet (see bouquet recipe)
3 cloves of garlic, bruised and minced fine
1/3 teaspoon Spanish saffron
2 slices onions
1 gill (half a cup) olive oil
1 teaspoon salt
1/3 salt spoon cayenne pepper
6 slices of toasted French bread

Directions:
Directions:
Brown 2 sliced onions in a 1/2 cup of olive oil for 5 minutes in a saucepan. Then moisten with 1 quart fish stock (see Fish Broth recipe); add a bouquet, garlic, saffron diluted in water. Cut the fish in slices, season with salt and cayenne pepper, and add them. Let cook for 20 minutes and when ready serve in a deep hot dish in which you have placed 6 slices of toasted French bread.

Personal Notes:
Personal Notes:
"This Bouillabaisse a noble dish is a sort of soup, or broth or brew, or hotch potch of all sorts of fishes, that Greenwich never could out do, green herbs, red peppers, mussels, saffern, Soles, onions,garlic, roach and dace; all those you eat at Terres tavern, in that one dish of Bouillabaisse." -William Makepeace Thackeray (Ballad of Bouillabaisse)

 

 

 

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