Bouillabaisse

Place a sufficient quantity of mixed fish, such as soles, whiting, gurnet and flounders
into a saucepan, having cut them into pieces, and add some sliced onions, one or
two sliced carrots, three shallots, two unpicked cloves of garlic, a bunch of thyme and
parsley, five or six cloves, two bay-leaves, half a teaspoonful of capsicum, a little olive
oil, and salt and pepper to taste. Pour into the above mixture a couple of quarts of
water and boil gently for half an hour, the lid being placed on the pan. When sufificiently^
cooked drain the fish and arrange on a hot dish. Then mix a teaspoonful of
saffron with the soup and pass through a pointed strainer into a soup-tureen. Serve
the soup with the fish and a plate of croutons of fried bread or sippets of toast.