Vera's Recipes

Soups And Sauces

Bouillabaisse Soup

Soups And Sauces
Serves 5
17 ingredients

Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.

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Ingredients

  • 1 pomfret
  • 1 dozen prawns
  • 1 dozen oysters
  • 2 large onions
  • 2 large tomatoes
  • ½ tsp dill seeds
  • 4 clove garlic
  • ¾ cup olive oil
  • 1 cup claret
  • 2 slice ranus (white salmon)
  • 1 lobster
  • 1 dozen mussels
  • ½ tsp ajmo (parsley seeds)
  • 1 slice orange peel
  • 2 pinch saffron, soaked in water
  • 1 bunch parsley
  • salt and pepper to taste

Method

  1. Clean and cut up the fish and shellfish. Saute the onions, tomatoes, garlic and dill seeds in the olive oil.
  2. Add the claret, saffron and its soaking water, orange peel, ajmo, parsley, salt and pepper. Add the firm fish and lobster first; simmer, then add the prawns, oysters and mussels and cook just until done. Serve hot with the broth.

Notes

Handwritten card (serves 4-5). Only the ingredient list was written on the card; the cooking method is reconstructed from the standard bouillabaisse technique.

Original card

The recipe above was transcribed from this scan of Vera’s original card.