from The Stag Cookbook
Bouillabaisse Joe Tilden
by Ellis Parker Butler
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Now have the Eighteenth Amendment repealed and add to the mixture one cup of White Wine, the juice of half a lemon, two large tomatoes (peeled and cut up), pepper, salt and one or two bay leaves.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 tablespoon 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.
[Original] 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!