Recipes > Soup > Bouille-abaisse



  • 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


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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Fifty Soups (1884).

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