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BOUILLABAISSE
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
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.
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Bouillabaisse 05