Uncle Victor's Bouillabaisse Recipe
Ingredients
1 pound green shrimp
12 cloves
1/2 pound fresh mushrooms
2 large onions, cut in small pieces
2 cloves garlic, mashed
2 tablespoons chicken fat, olive oil or butter
1 can tomato soup
3 bay leaves
1 1/2 teaspoons imported curry-powder
1 cup American cheese, diced
1/2 cup sherry or 1/2 beer and
1/2 whiskey
Salt to taste
Dash of ground pepper
2 pounds fish filets (haddock, flounder, etc.)
1 pound lobster meat (canned may be used)
1 pound scallops
2 dozen oysters
Directions
Boil shrimp and 4 cloves in 1 1/2 quarts water and 1 level tea spoon salt for 6 minutes.
Remove shrimp with straining spoon leaving water in pot to be used later for fish.
Remove shells from shrimp and slit in half lengthwise.
Cut mushrooms in V4-inch slices and let stand with shrimp until needed.
Put chicken fat in a large frying pan.
Fry onion and garlic until golden and add soup and 1 soup can water.
Add 4 cloves, bay leaves, curry powder, cheese, 1/4 cup sherry, and allow mixture to simmer 30 minutes.
Season with salt and pepper to taste.
As soon as this mixture is started, bring the shrimp water to the boiling point, turn heat to very low and add fish, scallops, remaining 4 cloves and 1/4 CUP sherry.
Allow to simmer until fish is tender.
The water must not actually boil or the fish will break up.
After fish has simmered 15 minutes, turn off heat so it will remain hot but not cook.
When mixture in frying pan has simmered 1/2 hour, turn off heat if you are not ready to serve.
Allow to stand.
If you are ready to serve, add shrimp, mushrooms, 2 tablespoons of a thickening mixture (made by mixing 1 egg white with 1/2 cup milk and 2 tablespoons of flour beaten together until smooth) and allow to cook 5 minutes, stirring constantly.
The mushrooms should not cook more than 5 minutes.
The lobster meat and oysters should be added the last 2 minutes of cooking.
Remove shrimp with straining spoon leaving water in pot to be used later for fish.
Remove shells from shrimp and slit in half lengthwise.
Cut mushrooms in V4-inch slices and let stand with shrimp until needed.
Put chicken fat in a large frying pan.
Fry onion and garlic until golden and add soup and 1 soup can water.
Add 4 cloves, bay leaves, curry powder, cheese, 1/4 cup sherry, and allow mixture to simmer 30 minutes.
Season with salt and pepper to taste.
As soon as this mixture is started, bring the shrimp water to the boiling point, turn heat to very low and add fish, scallops, remaining 4 cloves and 1/4 CUP sherry.
Allow to simmer until fish is tender.
The water must not actually boil or the fish will break up.
After fish has simmered 15 minutes, turn off heat so it will remain hot but not cook.
When mixture in frying pan has simmered 1/2 hour, turn off heat if you are not ready to serve.
Allow to stand.
If you are ready to serve, add shrimp, mushrooms, 2 tablespoons of a thickening mixture (made by mixing 1 egg white with 1/2 cup milk and 2 tablespoons of flour beaten together until smooth) and allow to cook 5 minutes, stirring constantly.
The mushrooms should not cook more than 5 minutes.
The lobster meat and oysters should be added the last 2 minutes of cooking.
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