Recipes > Soup > Bouille-abaisse

Bouille-abaisse

Ingredients

• 6 pounds of cod-fish
• 2 red onions
• 1 ounce of butter
• 4 tablespoonfuls of fine olive-oil
• 1 bruised clove of garlic
• 2 bay leaves
• 4 slices of lemon peeled and quartered
• 1/2 pint of Shrewsbury tomato catsup
• 1/2 salt-spoonful of saffron
• soup stock
• 1 tablespoonful of chopped celery tops

Instructions

Take the cod-fish; cut it up into small pieces; chop the red onions; put them in a stewpan with the butter; let them brown without burning. Now add the fish and olive-oil, garlic, bay leaves, lemon, Shrewsbury tomato catsup, and saffron. Add sufficient hot soup stock to cover the whole; boil slowly for half to three-quarters of an hour; skim carefully while boiling; when ready to serve add celery tops.

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Source

Fifty Soups (1884).