FISH AUX BOUILLABAISSE Originally Came From Marseilles In Southern France On the Mediterranean Sea..."


FISH AUX BOUILLABAISSE

Heat a tablespoonful of sweet oil, cut a small piece of onion into bits, and let brown in the oil, add a cupful of strained tomatoes, a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a dash of tabasco, a little tomato catsup, salt, pepper, parsley, and white wine;

Let this boil for half an hour, then add the fish and boil for twenty minutes.

Serve on buttered 100% whole wheat toast with the sauce poured over.

Garnish with parsley.

Enjoy!




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