Soups And Sauces
Bouillabaisse Soup
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
- Clean and cut up the fish and shellfish. Saute the onions, tomatoes, garlic and dill seeds in the olive oil.
- 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 was reconstructed from the standard bouillabaisse technique.
Original card
The recipe above was transcribed from this scan of Vera’s original card.