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Soup with Fish Stock

OUILLABAISSE-This famous fish mixture calls for two varieties of fresh fish, together with either oysters or clams. Put one-half cup of olive oil into a large fish-kettle and cook in this, until brown, two finely chopped onions. Add one and one-half pound of haddock and one and one-half pound of either fresh cod or halibut, cut in slices, a couple of slices of lemon, a bay leaf and one large tomato, peeled and cut into quarters. Pour a quart of boiling water over this mixture after it has simmered for ten minutes and let all boil for another ten minutes. Skim, add a dozen small oysters or clams and one tablespoon of chopped parsley. Now put in the meat of a boiled lobster, cut in large pieces, and a teaspoon of caramel, a teaspoon of salt, and half the quantity of pepper. In serving, each portion should include a large crouton, perhaps two inches square, a piece of each kind of fish, a piece of lobster and a couple of oysters.