Provençal Soup, or Bouillabaisse is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of onion and paprika in a fish stock base with slices of white fish garnished with bread. The full recipe is presented here and I hope you enjoy this classic British version of: Provençal Soup, or Bouillabaisse.
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This is a classic recipe for a Victorian version of Provençal Soup, or Bouillabaisse that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 178.—PROVENCAL SOUP, OR BOUILLABAISSE.
Divide two Portugal onions into quarters, and having shred these, fry them in a stewpan with two tablespoonfuls of salad-oil until the onions acquire a light colour; then add a dessert-spoonful of Spanish sweet red pepper, a little salt, and a quart of good stock, or water; boil together for three minutes, and then add some small slices of fillets of any kind of fish most agreeable or convenient; boil these for a few minutes, and serve the bouillabaisse with the crusts cut from a French roll fried in a little oil or butter. Note.—For economy sake, or to suit the taste of those who prefer eating the fish separately from the soup, slices of any fish of larger size may be cooked in the soup, and served in a dish, with one of the numerous varieties of sauces contained in this work.
Modern Redaction
Ingredients:
2 white (Portugal) onions, quartered and finely shredded
2 tbsp olive oil
1 dessert spoon sweet paprika
sea salt, to taste
1l good stock
200g slices of white fish
fried, diced, French bread to garnish
Method:
Heat the oil in a pan, add the onions and fry for about 8 minutes, or until golden brown. Add the paprika and season to taste then pour over the stock. Bring to a boil and cook for 3 minutes then add the fish slices, return to a boil and cook for about 5 minutes, or until the fish is tender.
Turn into a tureen, garnish with the fried bread and serve.
