Fish Soup

Ingredients

• three pounds of very fresh grey mullet
• six ounces of the best olive oil
• a pound-and-a-quarter of finely chopped onions
• sufficient salt
• a handful of washed parsley
• a handful of mint
• a pint of the best wine-vinegar
• two or three pints of hot or cold water
• the yolks of three or four eggs
• the juice of one or two lemons
• half a teacupful of water
• two drachms of saffron
• a little cinnamon
• a pinch of Nepaul pepper

Method

1. 1

   Clean the mullet, sprinkle with salt, and heat olive oil with onions until browned.

2. 2

   Add parsley and mint, fry briefly, then add wine-vinegar and water, boiling for 20-30 minutes.

3. 3

   Pass the liquor through a sieve, add fish, simmer until done, remove bones, and cut fish into pieces.

4. 4

   Mix egg yolks, lemon juice, and saffron water, add to liquor, heat gently without boiling, pour over fish, sprinkle with cinnamon and Nepaul pepper, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 64. The excerpt below is the record exactly as published.

Fish Soups. The " stock," as it is technically called, may be made either of fish or of meat. The former is perhaps the more elegant, and is, besides, suited to meagi-e days ; the latter is supposed to be the more rich and nourishing. Beef, veal, or the lean of mutton, may all be used for fish-stock. "When made of fish, a skate, a cod's head, haddocks, whitings, eels, gudgeons,, flounders, and other white fish are used, and also the heads, fins, and trimmings of the fish which are to be dressed. As fish-stock soon becomes sour, it should not be made till it is to be used. Boil the fish of which you make the stock in two quarts of water, Avith a couple of onions, a piece of lemon-peel, and a faggot of sweet herbs. Skim the liquor carefully, and strain it. If the fish soup is to be brown, the fish Avhich makes the stock may be browned in a frying-paa before boilmg. Catsup is generally put to brown fish soup. 44. Fish Soup. Procure three pounds of very fresh grey mullet, clean them well, and sprinkle a little salt over them ; then put six ounces of the best olive oil into a steAv-pan, Avith a pound-and-a- quarter of finely chopped onions, and sufficient salt ; put the pan on the fire till the onions are partly broAvned; then add a handful of Avashed parsley, and the same of mint, both chopped fine, and fry them a little, together Avith the onions ; noAv add a pint of the best A\-ine-vinegar, and two or three pints of hot or cold Avater, and boil for twenty or thirty minutes ; then pass the liquor through a sieve into another saucepan, and place the fish in it ; put it on the fire, and let it simmer till the fish is done ; then take it out and extract all the bones, cut the fish in pieces and put these into the tureen ; pass the liquor again through a cloth into a stCAv-pan ; put into a basin the H 98 THE THOROUGH GOOD COOK. yolks of three or four eggs, the juice of one or two lemons, and half a teacupful of water previously coloured with two drachms of saffron : beat up all together, and add it gradu- ally to the liquor ; set it on a moderate fire for ten or fifteen minutes, stirring it all the time with a wooden spoon, and without permitting it to boil; then pour it over the fish, sj^rinkle a little cinnamon and a pinch of Nepaul pepper

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