The fish used for bouillabaise may be any kind of firm white fish,
and for the following recipe, about two pounds are required. Heat in
a soup kettle four tablespoonfuls of olive oil and fry in it two large
onions sliced, and two cloves of garlic. Add the fish cut into bits
and just cover the mixture with warm water. Then add salt, pepper,
half of a bay leaf, two large tomatoes, peeled and chopped, the juice
of half a lemon and one cup of white wine. Cook over a brisk fire
twelve minutes, or until the liquor is reduced one-third. Add one
tablespoonful chopped parsley and a pinch of saffron. Cook two
minutes. Pour the bouillabaise over slices of French bread.