1885 - La Cuisine Creole

Bouille Abaisse

DDV CULINARY

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 broth,
and pour the balance on the bread and serve hot.