Recipes > Soup > Bouillabaisse, No. 2

Bouillabaisse, No. 2


  • pieces of fish
  • 2 or 3 sliced onions
  • 1 or 2 sliced carrots
  • 3 shallots
  • 2 cloves of garlic
  • 1 bunch of thyme and parsley
  • 3 or 4 cloves
  • 2 bayleaves
  • 1/2 teaspoonful of capsicum
  • 1 wine-glass of olive oil
  • salt
  • pepper
  • 1 teaspoonful of saffron


Place the pieces of fish to any desired amount in a large saucepan, add the onions, carrots, shallots, garlic, thyme and parsley, cloves, bayleaves, capsicum, olive oil, and salt and pepper to taste. Pour over the above mixture two quarts of water and boil gently for half an hour, the pan covered. Drain and lay on a hot dish. Then mix the saffron in the liquid, pass through a strainer into a soup tureen. Serve the soup with the fish and a plate of croutons of fried bread or sippets of toast.


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Twenty-four Little French Dinners (1919).

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