Fish Broth

Ingredients

• an onion
• a carrot
• some celery
• a little parsley
• salt to taste
• any suitable fish
• some tomatoes
• as much boiling water as required

Method

1. 1

   Fry onion, carrot, celery, and parsley in butter and oil.

2. 2

   Add fish and salt, brown slightly, then add tomatoes and boiling water.

3. 3

   Cook until fish is done, strain broth, and return to heat for another half hour.

4. 4

   Serve with toasted bread and grated Parmesan.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 63. The excerpt below is the record exactly as published.

Fish Broth. — Fry an onion with butter and oil in equal parts ; a carrot, some celery, and a little parsley, all well pounded. Put into this mixture any suitable fish ; adding salt to taste. Let the fish brown a little, then put in some tomatoes cut in pieces, dried mushrooms cut up fine ; a*nd by degrees pour in as much boiling water as required

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