Bouillabaisse - Fish

Bouillabaisse is an elaborate seafood chowder or stew made of many kinds of fish and shellfish

(generally five or six), olive oil, tomatoes, garlic and usually saffron; it is sometimes seasoned

with wine. True bouillabaisse can be made only on the Mediterranean coast of France, since it

depends on local varieties of fish. Similar dishes to which the same name is applied are also

popular elsewhere. Our version given below includes ingredients available everywhere.

6 fluid ounces salad oil 1 carrot, finely chopped

3 pounds various fish fillets 1 bay leaf

8 fluid ounces tomato pulp 2 pimientos, finely chopped

1 1/4 pints fish stock or water 2 tablespoons lemon juice

1 dozen oysters or clams 1/3 teaspoon paprika

6 ounces cooked prawns or lobster meat

2 tablespoons finely chopped parsley


Use a combination of several kinds of fish such as flounder, haddock, perch, sole, whiting or cod.

Heat oil in a large heavy saucepan and cook carrot and onions. Add fish cut into small pieces,

and bay leaf. Cook for 5 minutes then add tomato pulp and fish stock.

Cover and simmer, without actually boiling, until fish is tender.

Add oysters or clams, shrimp or lobster meat, pimientos seasonings and lemon juice. Heat

thoroughly.

Serve in soup plates, ladling the Bouillabaisse over toast in plates and sprinkling parsley over

the surface.

Serves 6