{"id":6444,"slug":"bouillabaisse-marseillaise","title":"Bouillabaisse Marseillaise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six chopped shallots","one-half onion sliced very fine","one stalk of white leek also finely sliced","two spoonsful of olive oil","a clove of chopped garlic","one glass of white wine","one pint of fish stock or hot water","salt, pepper, a little Cayenne","a bouquet garni","the tail of a live lobster cut in six slices","one dozen of well washed Little Neck clams shell and all","some solid meat of white fish such as rock cod, bass, tomcods, etc.","a pinch of whole saffron tied in a cloth","chopped parsley","slices of bread fried in oil and then rubbed with garlic"],"ingredients_norm":["shallot","onion sliced very fine","white leek also","spoonsful of olive oil","garlic","white wine","fish stock or hot water","salt pepper little cayenne","bouquet garni","tail of live lobster cut in slice","washed little neck clams shell and all","solid meat of white fish such as rock cod bass tomcods etc","whole saffron tied in cloth","parsley","bread fried in oil and then rubbed with garlic"],"steps":["Simmer in shallow sauté pan six chopped shallots, one-half onion sliced very fine and one stalk of white leek also finely sliced, in two spoonsful of olive oil, for about one minute.","Then add a clove of chopped garlic, one glass of white wine, one pint of fish stock or hot water, salt, pepper, a little Cayenne, a bouquet garni and the tail of a live lobster cut in six slices, and one dozen of well washed Little Neck clams shell and all, boil for ten minutes.","Add some solid meat of white fish such as rock cod, bass, tomcods, etc., and a pinch of whole saffron tied in a cloth.","Boil again for twenty-five minutes.","Do not skim.","Remove the saffron and serve in deep dish with the broth.","Sprinkle some chopped parsley over the top.","Serve separate, slices of bread fried in oil and then rubbed with garlic."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w135:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"760bc4a959cf9f8a48e0cfc44edf232794a7124f209ef24cdc6aaef05c85e7d2","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/bouillabaisse-marseillaise"}