BOUILLE-ABAISSE.
(La Cuisine Creole, 1885)

Chop some onions and garlic very fine, fry them in olive oil,

and when slightly colored add some fish cut up in slices; also a few tomatoes scalded, peeled and sliced, some salt, black and red pepper, thyme, sweet-bay, parsley, and half a bottle of white wine, and enough water to cover the fish.

Put it over a brisk fire and boil a quarter of an hour.

Put slices of toasted bread in a deep dish, place the fish on a shallow dish with some of the broth, and pour the balance on the bread and serve hot.

SEAFOOD SOUPS

GOMBOS (1885)
Bouille-abaisse 1885
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder 1884
Lobster Chowder 1896
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup (‘96)
Oyster Stew (1896)
Water Souchy (1851)

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

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