Boston Soup

Ingredients

• 2 onions
• a piece of butter
• any kind of fish
• a clove of garlic
• a bayleaf
• two slices of lemon
• 2 tomatoes
• as much powdered saffron as will go on the point of a table-knife
• sufficient stock to cover the whole

Method

1. 1

   Brown onions in butter, add fish cut into small pieces.

2. 2

   Add olive oil, garlic, bay leaf, lemon slices, tomatoes, saffron, and stock.

3. 3

   Boil for 10-20 minutes, skimming.

4. 4

   Serve with chopped parsley.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 32. The excerpt below is the record exactly as published.

BOSTON SOUP — Any kind of fish may be used for this dish. Chop 2 onions, and put them with a piece of butter into a stew==pan and let them brown without burning. Then arrange the fish which has been previously cut into small pieces, in the pan. Add a small quantity of the best olive oil, a clove of garlic, a bayleaf , two slices of lemon, 2 tomatoes, and as much powdered saffron as v/ill go on the point of a table=knife, and lastly the juice of the remainder of the lemon. Put in sufficient stock to cover the whole

Cook this with the app: pantry check, scaling, and the assistant.