Codfish and Potatoes-Bouillabaisse of Cod
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Archive recipe
A historic Australian dish of murray cod, potatoes, roll, fagot of herbs and leeks. Adapted from Codfish and Potatoes-Bouillabaisse of Cod, from The Art of Living in Australia (1893).
Adapted from Codfish and Potatoes-Bouillabaisse of Cod, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/codfish-and-potatoes-bouillabaisse-of-cod.md.
The dish
2 of 7 items checked
archive.org
2 of 7 items checked · 5 aisles
Put the butter into a saucepan, and when it is hot add the leeks or onion chopped small, and let them get a good colour without burning; then add a quart of water, the fagot of herbs, the saffron tied in a piece of muslin, and the potatoes peeled
Bring up to the boil, and when they are nearly cooked cut the cod into slices and lay it in
Cook slowly for twenty minutes, take up the fish, and put it in a hot dish and lay the potatoes round
Season and flavour the liquor, and boil up
Cut the bread into slices, put it into a hot dish, and strain the liquor over; serve with the fish
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)