For 10 people take about 5 lb. of different fish, comprising rascasse [schorpioenvis], angler fish [zeeduivel], weaver [pieterman], John Dory [zonnevis], sea-hen [snotolf], whiting and two crawfish [langoest]. Scale, gut and wash these fish, in sea-water if possible, and cut them in slices.
In a heavy pan, wider then it is high, put 2 onions, 4 tomatoes and 4 cloves of garlic, all coarsly chopped; moisten with a decilitre (5 oz.) of best quality olive oil, add 2 sprigs of fennel leaves, a bay leaf and a good pinch of powdered saffron; season with ½ oz. of coarse salt and ¼ oz. of pepper. Mix all well together, and add the firm fish, keeping the soft ones (galinette [snotolf], John Dory and whiting) to add 5 minutes later. Pour over boiling water to cover the fish, taking into account those which are to be added. Put the pan over a very fierce flame and give it 12 to 15 minutes at a very rapid boil. It is upon this fast boiling that success depends.
In the meantime, cut a long loaf into slices, dry them a few seconds in the oven but without letting them take colour.
When the bouillabaisse is ready, arrange the slices of fish carefully in a dish, and through a seive pour the bouillon over the bread arranged in a deep vegetable dish. Sprinkle with parsley.
The bouillabaisse should be served when the guests are at table. Which is to say it must not wait, but be waited for.
In a well cooked bouillabaisse, the particular flavour of each fish should be distinct. The pepper should be slightly dominant, the broth should be naturally thickened by the violent boiling [door het amalgeren van olie en water].
I should advise that the heads of the fish, with the exception of those of the rascasses, should be sacrified to the broth. Cut them in several pieces and, when the fish has been removed to its serving dish, it will do no harm to the broth to let it boil fiercely another five minutes before staining it over the bread.