Bouillabaisse Soup

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

four onions ↝ Onions, raw [Vegetables and Vegetable Products]
six tomatoes, or red love-apples, cut in thin slices ↝ Tomatoes, raw [Tomatoes]
some thyme ↝ Thyme, fresh [Spices and Herbs]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
a little salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a wine-glassful of vinegar ↝ Vinegar [Mustard and other condiments]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of water to each person ↝ Water, tap [Tap water]
your fish, cut in pieces or slices ↝ Fish, raw [Fish]
crusts of bread or toast ↝ Bread, vegetable [Yeast breads]

Instructions (3)

Put the onions, tomatoes, thyme, winter savory, salad-oil, vinegar, pepper, salt, and water into a saucepan to boil on the fire.
When the soup has boiled fifteen minutes, throw in your fish, cut in pieces or slices.
As soon as the fish is done, eat the soup with some crusts of bread or toast in it.

Original Text

No. 125. Bouillabaisse Soup.

Put the following ingredients into a saucepan to boil on the fire:—four onions and six tomatoes, or red love-apples, cut in thin slices, some thyme and winter savory, a little salad-oil, a wine-glassful of vinegar, pepper and salt, and a pint of water to each person. When the soup has boiled fifteen minutes, throw in your fish, cut in pieces or slices, and, as soon as the fish[64] is done, eat the soup with some crusts of bread or toast in it. All kinds of fish suit this purpose.

Notes

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