Recipe no. 48 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 33.
Ingredients
- fish broth (as in the preceding recipe)
- half a kilo of conger eel or fielas cut into sections
- a few small crabs (optional)
- grated cheese (optional, served separately)
Preparation
- Preparing the brothPrepare the fish broth exactly as for the Marseille-style fish soup.
- Adding the fielasAdd, at the same time as the vermicelli, the conger eel or fielas cut into sections, and possibly small crabs without their legs, then let cook.
- ServingServe as is, with grated cheese on the side if desired.
Reboul's text
Prepare your fish broth exactly as in the preceding recipe; add, at the same time as the vermicelli, half a kilo of conger eel or fielas cut into sections, and let cook. One may even add a few small crabs from which the small legs have been removed. Serve as is.
Grated cheese is usually served separately on a plate, but this is optional and a matter of taste.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: fiélas (“conger eel” in the dictionary). 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.
| Provençal | English |
|---|---|
| boui | fish broth |
| fielas | conger eel |
| tros | section |
| favouio | crab |
| froumage | grated cheese |
| verlichèlli | vermicelli |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 48, page 33. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.