Fish Soup a la Florentine

Ingredients

• three pounds of fresh grey mullet
• six ounces of olive oil
• one pound and four ounces of finely chopped onions
• sufficient salt
• 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 coloured with two drachms of saffron

Method

1. 1

   Sprinkle salt over fish.

2. 2

   Heat olive oil with onions until browned, add parsley and mint, then wine-vinegar and water.

3. 3

   Boil for 20-30 minutes, strain, and simmer fish until done.

4. 4

   Mix egg yolks, lemon juice, and saffron water, add to liquor, and stir without boiling.

5. 5

   Pour over fish and serve.

Nutrition per serving

Estimated from matched ingredients across 6 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 Soup a la Florentine. — Take three pounds of fresh grey mullet, sprinkle a little salt over ; then put six ounces of olive oil in a stewpan with one pound and four ounces of finely chopped onions, and sufficient salt ; put on the fire till the onions are partly browned, then add a handful of washed parsley and the same of mint, both chopped fine, and fry them a little together with the onions ; then add a pint of the best wine-vinegar and two or three pints of hot or cold water, and boil it for twenty or thirty minutes ; then pass the liquor through a sieve into another saucepan, and place the fish in it ; let it simmer till the fish is done ; then SOUP MAKING 93 take it out and extract all the bones ; cut the fish in pieces and put them in the tureen. Pass the liquor again through a cloth into a stewpan ; then put into a basin the yolks of three or four eggs, the juice of one or two lemons, half a teacupful of water coloured with two drachms of saffron

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