Recipes > Soup > Bouillabaisse


The real bouillabaisse is made in Marseilles; they make an imitation of it in Bordeaux, and in many other parts of France and the Continent; but, like a Welsh rarebit prepared out of Wales, it is very inferior to the real one. However, we will give the receipt to make it here, and as good as possible with the fish that can be procured.


  • 1 gill of sweet-oil
  • 2 onions
  • 2 cloves of garlic
  • 3 pounds of fish, such as haddock, halibut, turbot, white-fish—of all if possible, but at least of two kinds
  • 12 mussels
  • 1 gill of Catawba or Sauterne wine
  • 1 bay-leaf
  • 2 cloves
  • 2 slices of lemon
  • juice of a tomato
  • salt
  • pepper
  • pinch of saffron
  • 1 teaspoonful of chopped parsley
  • bread


Put the sweet-oil in a tin saucepan and set it on a sharp fire; when hot, add the onions and garlic sliced; stir so as to partly fry them, and then take from the fire. Put also in the pan the fish; also the muscles, just blanched and taken from the shell (some put them whole, properly cleaned). The fish is cut in pieces about two inches long. Then add the wine, bay-leaf, cloves, lemon, the juice of a tomato, salt, pepper, saffron, cover with cold water, and set the pan back on a brisk fire. After about thirty minutes add the parsley; boil ten minutes longer, and it is done.

The pieces of fish are then placed on a dish and served.

Put in a deep dish, and to be served at the same time, some slices of bread, over which you turn the sauce through a strainer.

One slice of bread and one piece of fish is served to each person, also some sauce.

It is put in two different dishes, to avoid breaking the pieces of fish.

There are over a hundred ways of making a bouillabaisse; the above is one of the best.

There are also about as many ways of spelling the same.

A bouillabaisse is served as a soup.


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Hand-Book of Practical Cookery (1884).

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