In a soup kettle put four tablespoonsful of genuine olive oil. When hot
enough fry in it two large onions, sliced, and two cloves of garlic
chopped. Cut two pounds of any sort of firm white-textured fish into
small pieces and put in the kettle, just covering the mixture with warm
water.
Now have the Eighteenth Amendment repealed and add to the mixture
one cup of White Wine, the juice of half a lemon, two large tomatoes
(peeled and cut up), pepper, salt and one or two bay leaves.
Cook this briskly for twelve minutes, by which time the liquor should
be one third evaporated. Now add a tablespoonful of chopped parsley.
Joe Tilden added a pinch of saffron, but I don’t care for it. Cook two
minutes longer and serve ladled on slices of French bread.
EDITOR’S NOTE:—Moquin’s have made a luncheon specialty of
Bouillabaisse for many years. They add lobster and eel.
Here is a wonderful dish to experiment with—great fun and
delicious results if you try it once or twice. It’s a
habit-forming dish, so beware!