Twenty-four Little French Dinners and How to Cook and Serve Them

by Cora Moore

FISH À LA MARSEILLES

The French have another fish dish which, like bouillabaisse, is practically a meal in itself and which in these days should be better known to the American table. It is a specialty in the vicinity of Marseilles and made there, of course, with fish peculiar to the home waters, but M. Auguste Gay, Chef of the Yale Club, New York, who, incidentally, has probably given more attention to the adaptation of French cookery to American requirements than any other chef, is authority for the statement that the following recipe produces an almost perfect substitute for the French dish:

Chop into fine bits a small sweet Chile pepper and toss it about in a saucepan over the fire with a third of a cupful of olive oil or butter. When hot add a cupful of okra and the same amount of stewed fresh or canned tomatoes. Cook fifteen minutes and add a full cupful of cooked fresh fish—cod, haddock, etc., and a half cupful of flaked salt fish, mackerel, for instance. Cover and cook for twenty minutes longer and serve with water crackers.