28 
Simmer the potatoes and leeks in the broth for 11% to 2 hours. 
Rub through a fine sieve and add curry and salt. Serve hot or 
cold from a tureen. Serves 6-8. Note: Lamb or veal broth may 
be substituted for chicken broth with fair success. Also canned 
chicken consommé or bouillon could be used with equal limitations. 
If a very white soup is desired use only the white part of the leeks. 
Bouillabaisse 
“This Bouillabaisse a noble dish is— 
“A sort of soup or broth or brew, 
“Or hotchpotch of all sorts of fishes, 
“That Greenwich never could outdo; 
“Green herbs, red peppers, mussels, saffron, 
“Soles, onions, garlic, roach, and dace: 
“All these you eat at Terre’s tavern, 
“In that one dish of Bouillabaisse.” 
Henry Makepeace Thackery (1811-1863) 
3 Ibs. fish Saffron, to taste 
1S cup olive oil or other fat 3 tb, lemon juice 
1 doz. oysters 2 leeks, sliced 
1 doz. shrimp or 2 medium onions, sliced 
1 cub lobster meat 1 large carrot, sliced 
2 tomatoes chopped Vy cup pimento, sliced 
15 cup white wine (optional) 2 cloves garlic (optional ) 
4+ cups fish stock 2 th. minced parsley 
Soup bouquet Salt and pepper 
Use flounder, whiting, sole, haddock or perch. Prepare stock 
by cooking skin and bones of fish with 1 qt. of water and a soup 
bouquet of parsley, celery leaves, bay leaf, basil, sage, fennel. 
Cook carrots, onion, garlic and leeks in oil until golden brown. 
Add fish cut in 3 inch pieces, tomato and stock. Simmer 20 min- 
utes. Add shell fish, pimento, and saffron to taste. Season with 
salt, pepper, and lemon juice. Put toast in a deep dish, add bouil- 
labaisse and sprinkle with parsley. Makes 8 to 10 generous 
servings. 
