Ingredients Jump to Instructions ↓

  1. Bouillabaisse

  2. 4 1/2 lbs. of various fish

  3. since the recipe comes from Provence): scorpion fish, capons,

  4. conger (eel), cicada, etc. Use what you can find.

  5. saffron (just enough from the point of a knife)

  6. 1/2 c. olive oil

  7. 4 tomatoes

  8. 12 potatoes

  9. stale bread

  10. salt, pepper

  11. a bunch of mixed herbs

  12. Place in a large pot the fish. Add the saffron, the olive oil,

  13. and mix well. Add the spices and let soak fo 1-2 hours.

  14. Salt and pepper the pot, and add the four tomatoes, seeded, and the potatoes, peeled and cut into thick slices. Cover wth water

  15. and bring to a full boil. When the potatoes are cooked (10-15

  16. minutes), and the fish (which may vary according to the size of

  17. the fish), use a skimmer to remove the potatoes and fish, and place

  18. in a dish, lined with something to absorb the liquid.

  19. Serve the bouillon with croutons (made from the stale bread), and sprinkled with mince garlic and "rouille" (a spicy sauce made in

  20. Provence; I think Tobasco Sauce would work just fine).

  21. NOTE: As may be evident, I haven't ever made this recipe, but it

  22. is rather simple. What I am not clear on is what to do with all

  23. the fish and potatoes after all of this. Many people just use

  24. scraps of fish, whatever they can get their hands on, since it is

  25. usually thrown away anyway.


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