firm fish, pour over them half a
glass of oil and well cover it all
with boiling water. Season with
salt, pepper, and saffron, and put
on to a very rapid fire. The
saucepan should be half in the fire
- that is to say it should be half
surrounded by the flames. When it
has been boiling five minutes add
the soft fish. Continue boiling
rapidly for another five minutes,
making ten minutes from the time
it first came to the boil. Remove
from the fire, pour the liquid on
slices of bread half an inch thick
arranged on a deep dish. On
another platter arrange the fish.