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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.
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