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Bouillabaisse Potage

Name: Bouillabaisse Potage
Ingredients: 3 Leek — Leeks, minced; 2 White onion — White onions, minced; 2 Tablespoon Olive oil — TWO tablespoons olive oil.; 2 Garlic bean (source count) Garlic clove — TWO small garlic cloves, CRUSHED; historical two beans represented as the documented small-clove approximation.; 2 Branch Parsley — Parsley; source unit: branch; 3 Tablespoon Flour — Flour; source unit: tablespoon; 946 Millilitre Tomato — Fresh ripe crushed tomatoes, one quart; source unit: millilitre; 1892 Millilitre Water — Water, two quarts starting; source unit: millilitre; 2 Teaspoon Salt — Salt; source unit: teaspoon; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; 2 Saltspoon (source measure) Saffron — Spanish saffron; source unit: saltspoon; 1 Leaf Bay leaf — Bay leaf; 1 Sprig Thyme — Thyme; source unit: sprig; 1 Clove — Clove; 680 Gramme Fish bone — Fresh food-use SEA BASS bones;1.5 lb before cooking and straining, all bones removed before pasta enters.; 57 Gramme Spaghetti — Spaghetti, two ounces broken into inch pieces; source unit: gramme

First documentary adaptation of printed No1837; not physically cooked, measured or tasted. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1837. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Strain out all bones before adding pasta and record recovered broth volume; no fish-flesh portions are implied by bone stock. Limites : Actual product weights, heat measurements, texture, finished yield and portion sizes remain unmeasured. Historical times are guides; retain the stated cooking controls and quantities.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

3 LeekLeeks, minced
2 White onionWhite onions, minced
2 Tablespoon Olive oilTWO tablespoons olive oil.
2 Garlic bean (source count) Garlic cloveTWO small garlic cloves, CRUSHED; historical two beans represented as the documented small-clove approximation.
2 Branch ParsleyParsley; source unit: branch
3 Tablespoon FlourFlour; source unit: tablespoon
946 Millilitre approximately 4 US cupsTomatoFresh ripe crushed tomatoes, one quart; source unit: millilitre
1892 Millilitre approximately 8 US cupsWaterWater, two quarts starting; source unit: millilitre
2 Teaspoon SaltSalt; source unit: teaspoon
0.5 Teaspoon PepperPepper; source unit: teaspoon
2 Saltspoon (source measure) SaffronSpanish saffron; source unit: saltspoon
1 Leaf Bay leafBay leaf
1 Sprig ThymeThyme; source unit: sprig
1 CloveClove
680 Gramme approximately 1 and one half poundsFish boneFresh food-use SEA BASS bones;1.5 lb before cooking and straining, all bones removed before pasta enters.
57 Gramme approximately 2 ouncesSpaghettiSpaghetti, two ounces broken into inch pieces; source unit: gramme

Method

Steps

Step 1
Brown leeks/onions in OLIVE oil ten minutes, add crushed garlic, parsley and flour for two minutes; add tomatoes, two quarts STARTING water, seasoning, saffron and aromatics, boil fifteen minutes.
Step 2
Add 1.5 lb fresh fish bones and boil twenty-five minutes; strain through sieve then chinois, removing ALL bones before food service. Record recovered soup volume.
Step 3
Add two ounces broken dry spaghetti to strained broth, boil printed twenty-five-minute guide until fully cooked and serve hot. The dish contains fish-bone stock and pasta, not fish flesh portions; diner count not printed.

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