BOUILLABAISSE (Provencal Fish Soup)

Ingredients :

• A small lobster
• fresh haddock
• turbot or brill
• gurnet
• brearn
• whitting
• eel
• crab (the total weight of the fish should be 2 lbs., when the meat has been removed from the lobster)
• 2 large onions
• 3 cloves of garlic
• 2 tomatoes
• a sprig of thyme
• 1 of fennel
• parsley
• 1 bayleaf
• a strip of orange peel
• 1/2 cup of oil
• salt
• pepper
• a good pinch of saffron
• sufficient boiling water to cover the fish
• slices of bread

Method :

1. Cut the fish into 2 inch lengths, keeping the coarse and the more delicate fish on separate plates.
2. Put the chopped onions, the garlics, well crushed with the blade of a knife, and the chopped tomatoes, in a saucepan with the oil, the herbs, and the orange peel.
3. Add the coarser varieties of fish, cover with boiling water, and cook for 5 minutes on a very quick fire.
4. Then put in the remaining fish, continue boiling fast for another 5 minutes--10 minutes hard boiling altogether.
5. 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.
6. The fish is sometimes put on the bread in the soup plates.
7. The object of this very fast boiling is to blend the oil and water thoroughly.
8. In slower cooking, the oil would not mix properly and would rise to the surface.
9. And if the fish is cooked any longer, it will break and spoil in appearance and flavor.

Ingredients :

• A small lobster
• fresh haddock
• turbot or brill
• gurnet
• brearn
• whitting
• eel
• crab (the total weight of the fish should be 2 lbs., when the meat has been removed from the lobster)
• 2 large onions
• 3 cloves of garlic
• 2 tomatoes
• a sprig of thyme
• 1 of fennel
• parsley
• 1 bayleaf
• a strip of orange peel
• 1/2 cup of oil
• salt
• pepper
• a good pinch of saffron
• sufficient boiling water to cover the fish
• slices of bread

Method :

1. Cut the fish into 2 inch lengths, keeping the coarse and the more delicate fish on separate plates.
2. Put the chopped onions, the garlics, well crushed with the blade of a knife, and the chopped tomatoes, in a saucepan with the oil, the herbs, and the orange peel.
3. Add the coarser varieties of fish, cover with boiling water, and cook for 5 minutes on a very quick fire.
4. Then put in the remaining fish, continue boiling fast for another 5 minutes--10 minutes hard boiling altogether.
5. 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.
6. The fish is sometimes put on the bread in the soup plates.
7. The object of this very fast boiling is to blend the oil and water thoroughly.
8. In slower cooking, the oil would not mix properly and would rise to the surface.
9. And if the fish is cooked any longer, it will break and spoil in appearance and flavor.