How to Cook Fish

by Myrtle Reed

FISH AUX BOUILLABAISSE

Heat a tablespoonful of sweet oil, cut a small piece of onion into bits, and let brown in the oil, add a cupful of strained tomatoes, a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a dash of tabasco, a little tomato catsup, salt, pepper, parsley, and white wine; let this boil for half an hour, then add the fish and boil for twenty minutes. Serve on buttered toast with the sauce poured over. Garnish with parsley.