Captain Marryat’s Fish Soup

Ingredients

• Split a cod’s head
• two haddocks
• two quarts of cold water
• an onion chopped fine
• yolks of two eggs
• some chopped parsley and a little salt

Method

1. 1

   Put cod's head and haddocks in a kettle with cold water and onion.

2. 2

   Boil for 15 minutes, remove fish, and fillet haddocks.

3. 3

   Return cod remains to kettle and reduce to 1.5 pints.

4. 4

   Strain and thicken with beaten egg yolks.

5. 5

   Add fillets and cod portions, boil until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 34. The excerpt below is the record exactly as published.

Captain Marryat’s Fish Soup. — (Recipe given by him to the Countess of Blessington, February, 1833) : — Split a cod’s head, and put it, with two haddocks, into a kettle containing two quarts of cold water, and an onion chopped fine. When it has boiled a quarter of an hour, take out all the fish, cut off the heads, trim and fillet the haddocks, pick out the best part of the cod’s head, such as under-jaw, tongue, etc., and lay them aside. Put back into the kettle the remains of the cod’s head and trimmings of the haddocks, and let them boil until the liquor is reduced to a pint and a half, and then strain off. Thicken the soup with the yolks of two eggs well beaten up. Add some chopped parsley and a little salt

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