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Bouillabaisse

Place a sufficient quantity of mixed fish, such as soles, whiting, gurnet and flounders into a saucepan, having cut them into pieces, and add some sliced onions, one or two sliced carrots, three shallots, two unpicked cloves of garlic, a bunch of thyme and parsley, five or six cloves, two bay-leaves, half a teaspoonful of capsicum, a little olive oil, and salt and pepper to taste. Pour into the above mixture a couple of quarts of water and boil gently for half an hour, the lid being placed on the pan. When sufficiently cooked drain the fish and arrange on a hot dish. Then mix a teaspoonful of saffron with the soup and pass through a pointed strainer into a soup-tureen. Serve the soup with the fish and a plate of croutons of fried bread or sippets of toast.