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Title: 1904: Bouillabaisse For Two
Categories: Seafood, Soups, Herbs, Vegetables, Breads
Yield: 6 servings

1 c Olive oil
2 md Tomatoes; peeled, seeded,
- sliced
1 sm Onion; thin sliced
1 Carrot; peeled, very thin
- sliced
2 pn Saffron
1 Turkish bay leaf
4 Sprigs parsley
2 cl Garlic
1 lb (ea) boned, skinned cod &
- halibut; in 2" pieces *
2 c Peeled, deveined med shrimp
Juice of 1/2 lemon
Salt & fresh ground pepper
1 c Rich fish broth
1/2 c White wine
6 sl Toasted country bread.

* fluke or sea bass may be substituted for either

** In 1988, The New York Times ran the Le Bernardin chef
Gilbert Le Coze's famed recipe for bouillabaisse, with
its 13 steps and 25 ingredients. And that was pretty
much the symbolic end for the Marseillaise fish stew:
over the years, chefs made it so complicated that no one
actually wanted to eat it, let alone source all the fish
and cook it.

The 1904 recipe I settled on contained equal parts water
and oil and half the amount of white wine. The saffron-
and herb-scented oil insulates the fish and dresses it
as the fish breaks down, making for a rich and rustic
oily broth. It completely changed my sense of what
bouillabaisse could be. -- Amanda Hesser

In a large saucepan, heat the oil over medium-high heat.
Add the tomatoes, onion, carrot, saffron, bay leaf and
parsley. Peel and crush 1 garlic clove and add it to the
pan. Add the fish, shrimp and lemon juice, season with
salt and pepper and boil for 10 minutes. Add the fish
broth and wine, bring to a rapid simmer and cook until
the fish is just cooked through. Adjust the seasoning,
adding more saffron, lemon juice, salt and pepper as
desired.

Rub the toasts with the remaining peeled garlic clove.
Set a toast in the bottom of each of 6 bowls and ladle
the soup on top.

Serves 6.

RECIPE FROM: https://www.nytimes.com

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