Bouillabaiase & la Provencale

Bonillabaiase & la Provencale.

In Marseilles and other places where this dish is served in perfection. Several sorts of fish are generally used, however, of the more delicate varieties.
Cod, fresh mackerel, and small pan-fish, or any fine-grained fish, will do.

Allow three pounds of fish,
mince two white onions and
one parsnip very fine, and
fry them in oil to light-brown.

Put in the fish,
which should have been cut in small
pieces, and fry them also a light-brown.

Add two large cut tomatoes, a clove of garlic,
the pulp of a lemon without the seeds or
skin,

a half-teaspoonful of powdered saffron,
and some sprigs of parsley.

Add 2 pints of boiling water and a tea-
cupful of white wine; cover closely and
cook for twenty minutes.

This is served
in two ways; poured at once into a soup- tureen all together, or the fish separated
from the bouillon and served separately.

The former is the usual method, and in this case dice of bread are cut, browned in the oven, and put in the bottom of the soup-tureen. It is sometimes thickened
slightly with a tablespoonful of flour or
corn-starch, treated in the usual way.

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