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Bouillabaisse

Take three or four pounds of fish: whiting, sole, small haddock, red mullet, and a very small conger eel or a portion of one. All these are to be cleaned, cut in slices, and their bones removed; two dozen mussels are to be added. Put into a stewpan two onions sliced, two tomatoes peeled, a carrot sliced; then, in a coarse net bag, the following:--two bay-leaves, two slices of lemon, half the zest of a Seville orange, two cloves, a little thyme, several sprigs of parsley, a clove of garlic, two red capsicums cut, and a little saffron; and salt and pepper, and a little pimento. Place the pieces of fish over these, pour in six table-spoonfuls of olive oil; add three pints of water, with two or three glasses of white French wine; cover, and let all boil well together for half an hour. The whiting, however, should be put in only a quarter of an hour before finishing. Serve the whole in a soup tureen, with slices of toasted bread apart, and place them in the tureen before filling.