Thackeray

Method

1. Cut off the best parts of 3 medium-sized flounders and 6 butterfish and put them aside;
2. the remaining parts of the fish--skin, bones, heads, etc.--boil in water 20 minutes;
3. this should make 1 quart of fish stock when strained.
4. Put 3 tablespoons of olive oil in stew-pan, add 4 chopped onions, 3 cloves of chopped garlic, a few sprigs of parsley, 1 bayleaf, 1/4 teaspoon fennel, 1/4 teaspoon saffron, 1/2 teaspoon whole black pepper ground, salt, fry until golden brown.
5. Then add 3 or 4 tomatoes and a pimento, 1/3 quart of white wine, 2/3 quart of water, boil 15 minutes.
6. Strain and return to the kettle;
7. add the flounder and butterfish in pieces as large as possible, 1/2 lb.
8. of codfish tongues, 1 lb.
9. of eel;
10. boil 10 minutes, add the fish stock, 1 lb.
11. of scallops, boil 10 more minutes.
12. Rub together 1 oz.
13. of flour and 1 oz.
14. of butter;
15. drop this in the soup in little balls five minutes before serving.
16. Then put in 1/2 lb.
17. of shrimps and 1 large boiled lobster cut in large pieces.
18. Rub with garlic some round slices of bread and serve the Bouillabaisse on them.
19. This will serve 12 persons.
20. One is not able to obtain here the varieties of fish of the Midi, but the above will make an excellent substitute.