Fish Soup

Ingredients

• a pot of water
• a carrot
• half a turnip
• a leek or two
• a couple of sliced onions
• a head of celery
• a couple of bay leaves
• a bunch of sweet herbs
• pepper
• salt
• half a tumblerful of red wine
• some shelled shrimps
• mussels
• pieces of crayfish
• a half-tumblerful of white wine

Method

1. 1

   Put fish trimmings and bones in water with carrot, turnip, leeks, onions, celery, bay leaves, herbs, pepper, salt, and red wine.

2. 2

   Boil and skim for a couple of hours.

3. 3

   Strain, add shelled shrimps, mussels, crayfish, white wine, and bring to a boil before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 43. The excerpt below is the record exactly as published.

Fish Soup) Pescado en Escabeche Sardinas Frescas (Pickled Fish) (Fried Sardines) Lascas Puchero Gofio (Fillet of Beef) (Stew) (Roast Maize) Palomas Salvajes-Ensalada (Wood Pigeons and Salad) Tomates de Huevos (Tomatoes and Eggs) Cabellos de Angel Torta de Almendras (Stewed Melon) (Almond Tart) Queso de Flor (Cheese) Fruta (Fruit) 86 CANARY ISLANDS Aperitivo. (Appetisers.; A liqueur glass of old rum. Periwinkles pickled in vinegar. Sliced sausage strongly flavoured with garlic and olives. Sopa de Mariscos. (Fish Soup.) Take the trimmings and bones of any white fish. Put them in a pot of water with a carrot, half a turnip, a leek or two, a couple of sliced onions, a head of celery, a couple of bay leaves, a bunch of sweet herbs, pepper and salt, and half a tumblerful of red wine. Boil and skim care- fully. Then boil for a couple of hours. Clear and strain. Add more water if the stock is too strong. Add some shelled shrimps, mussels, and pieces of crayfish. Add additional seasoning if necessary, also a half-tumblerful of white wine

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