Bouillabaisse

Prepare one-half pound of red snapper, one-half pound of lobster, one-half pound of perch, one-half pound of sea bass, one-half pound of blackfish, one-half pound of sheepshead, one-half pound of cod, one-half pound of mackerel. Cut all of these fish into two and a quarter inch squares. Mince a fine Julienne of a quarter of a pound of carrots, two ounces of chopped onions, and two ounces of leeks; have also two cloves of garlic. Heat in a saucepan, one gill of sweet oil, add to it the vegetables and garlic, fry them without allowing to color, then add one tablespoonful of flour, mix all together, and put in the fish; moisten to its height with half white wine and half water, adding two medium sized peeled tomatoes, cut in two, pressed out, and chopped up coarsely; let boil for fifteen minutes on a quick fire to reduce the moistening, then add one clove of crushed and chopped garlic, some saffron, salt, pepper, the pulp of a lemon pared to the quick, and chopped parsley; remove the two whole cloves of garlic. Serve the broth or stock in a soup tureen, the fish separately as well as thin slices of toasted bread; should the moistening not be sufficient for the soup, then add some fish broth to it.

Another Way.—Have one pound of codfish, one of sea bass, and one of chicken halibut; cut these in two and a quarter inch diameter pieces. Put into a saucepan three pounds of fish bones and parings with some carrots and onions finely minced, white wine, parsley, garlic, thyme, bay leaf, salt, and pepper. Moisten with half a bottleful of white wine and sufficient water to cover the fish entirely, then boil for twenty minutes and strain. Mince up a quarter of a pound of leeks, a quarter of a pound of onions, add three whole cloves of garlic, and fry these in a gill of oil without letting the mattain a color; then put in the fish, and two pounds of live lobster cut in half inch slices from the tail. Moisten with a fish stock and white wine, a pinch of saffron, and lemon juice. Boil on a brisk fire for fifteen minutes, then remove the garlic; put some pieces of toasted bread into the soup tureen, pour the broth over, and serve the fish in a separate tureen.