Bouillabaisse Recipe

• Gill of sweet oil
• 2 medium-sized onions
• 2 cloves of garlic, chopped fine
• 1 1/2 pounds each of halibut and haddock, washed and sliced
• 1 bay leaf
• 2 cloves
• 1 quart of boiling water
• 2 thin slices of lemon
• 1 tomato, peeled, and the seeds pressed out
• 1 teaspoon salt
• 1 saltspoonful pepper
• 1 dozen clams or oysters
• 1 tablespoon chopped parsley
• 1 lobster, already boiled and hot

1. Put the sweet oil into a pan with onions and garlic, chopped fine; shake over the fire until golden brown.
2. Add halibut and haddock, washed and sliced. Add a bay leaf, cloves, thin slices of lemon, a tomato, salt, and pepper.
3. Cover and cook slowly twenty minutes; add a quart of boiling water and bring to a boil and skim.
4. Put in a dozen clams or oysters and a tablespoon chopped parsley.
5. Have a lobster (or a half-dozen crawfish) ready boiled and hot. Dish the fish on a platter, with the oysters around the edge, and the lobster on top, sprinkled with chopped parsley.
6. Add a teaspoon of "kitchen bouquet" to the soup in kettle, and pour over 6 large croutons in a deep dish.
7. Serve a crouton, a piece of fish, one of lobster, some oysters, then a ladle of soup.
8. This takes the place of both soup and fish in the order of dishes.

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