Omaha daily bee., 1909-02-21
FAMOUS CREOLE BoUILLABAISE
Methods of Compromising the Dish
New orleans Set Before
Mr.. Taft.

MT. Taft.
1t Is a far cry from baked 'possum and
'taters in Georgia TO bo~uillabaise in New
Orleans, but President-elect Taft made
Fb~ouiliabaise, the principal dish In the New
Orleans banquet, originated in southern
Europe. and was made from fish from
the waters of the Mediterranean. In New
Orleans 1t Is made from those matchless
fish of the Gulf OF Mexico, the red snapper
and the red fish Cpoisson rouge). 1t will be
noticed that 1t takes two kinds of fish TO
make a bouillabaise. The first bouillabaise
was made In Marseilles, and the old Gre
ole tradition credits its discovery to two
sailor fishermen, who were dlsputing as to
the proper way to cook a sturgeon and a
perch combined. Each tried his way. One
succeeded in making a delightful dish and
the other failed. The successful one en-
Enthusiastically offered to teach his mate.
AS the latter was following the directions
implicitly and the finishing touches were
being given to the dish. the teacher seeing
that the critical and important moment
had come when the fish must either be
taken from the fire or spoiled by two much
cooking, cried. out. EFT Quand ca
a bouilllr-Balse!" Hence the name bouil-
labaise, which was given to the dish from
that moment- From all p~ortions of Europe
people 80 % Marseilles to eat a bouilla-
baise on the seashore.
Thu taste i,f the bouillabaise fingered with
the first Frsnch-creole settlers OF New Or
leans and the famous chefs there sought
two fish from the waters Of the gulf that
might be used with some hope of success
In the making of the dish. They chose the
red snapper and the red fish. The creole
bOuillabaise is a dish that was the stand
ing offering In ante-bellum days TO every
distinguished Partisan or foreigner that Wis
tied New Orleans.
Enough for six portions may be made
from the following recipe: First cut off the
heal OF the red snapper and boil IT in about
one and a half quarts Of water, 80 as to
make a fish stock. Put one sliced onion and
a herl' bouquet consisting OF thyme and bay
leaf into the water. When reduced TO one
pint take out the head of the fIsh and the
herb bouquet and strain the water. setting
1t aside for use later on.
Take six slices OF red fish and sig slices
Of red snapper OF equal size and rub well
with salt and pepper. Mince three springs
OF thyme. three sprigs Of parsley, three
bay leaves and three cloves of garlic very,
very fine. and take six allspice and grind
them very fine. and mix thoroughly with
lAC HA4lCC4 LElb1 n kdElC. linen TAKE
each slice OF fish and rub well with this
mixture until each slice is permeated by
the herbs. spice and garlic. They must be.
as II were. soaked into the flesh II YOU
would achieve success with this dish. Take
two tablespoonfuls OF fine olive oil and put
into a very large pan. so large that each
slice Of fish may be put in without one
piece Overlapping the other. Chop two onions
very fine and add them 10 the heating oil.
Lay the fish slice by slice in the pan, cover
and let them ''etouffe." OF smother. for
about ten minutes. turning once over 80
that each side may cook partly. Then take
the fish out OF the pan and set the lIlices In
a dish. Pour q half bottle OF white wine
into s pan and stir well ADD six large.
fresh tomatoes. sliced very fine. and let
them boil well.
Then add half q lemon. cut in very thin
In which the head OF the snapper was
boiled Season well TO taste with salt, pep
per and a dash OF cayenne. Let IL boii un-
I'll very strong and until reduced almost
one-half; then lay the fish. slice by slics.
apart one from the other. In the pan and
let boil five minutes. In the meantime
have prepared one good pinch OF saffron
chopped very fine, Set II In a small, deep
dish and add a little OF the sauce In which
the fish Is boiling TO dissolve well. When
well melted and when the fkh has bsen
Just nve minutes In the pan. spread the
saffron over the top OF the nsh. Take out
OF the pan. lay each slice on toast. which
has been fried IN butter. pour the sauce
over and serve hot immediatalv.