Recipe no. 619 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 268.
Ingredients
- spiny lobster
- scorpionfish
- weever
- monkfish
- conger eel
- wolffish
Preparation
- Preparing the bouillabaissePrepare the bouillabaisse as indicated elsewhere, preferably using firm-fleshed fish: spiny lobster, scorpionfish, weever, monkfish, conger eel, wolffish and others. Choose the intact pieces.
- Straining the cooking liquid and arrangingArrange the pieces in a wide can, pour the cooking liquid over them through a strainer and solder.
- Cooking in a water bathGive 2 hours of boiling in a water bath.
Reboul's text
Prepared as indicated elsewhere, choose the intact pieces and arrange them in a wide can; pour the cooking liquid over them through a strainer and have a lid soldered on. Then pass 2 hours at the boil.
Remark
This bouillabaisse must be made almost exclusively of firm-fleshed fish, such as spiny lobster, scorpionfish, weever, monkfish, conger eel, wolffish or others, for fish with tender flesh such as whiting, roucaou or John Dory would not hold up. When the can is opened and one wants to heat the bouillabaisse, first pour the liquid into a saucepan, add a spoonful of water to it and bring it briskly to the boil so that the broth binds properly; then empty the contents of the can into it and, as soon as the fish is hot, which takes only a few seconds, serve as usual.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: bouillabaisse. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word bouillabaisse: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| boui-abaisso | bouillabaisse |
| langousto | spiny lobster |
| rascasso | scorpionfish |
| aragno | weever |
| bóudroi | monkfish |
| fielas | conger eel |
| merlan | whiting |
| bouioun | broth |
| passadouiro | strainer |
| casseirolo | saucepan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 619, page 268. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.