Fish Soup

Ingredients

• about two pounds of any large fresh fish
• one small onion
• a small carrot
• half a stick of celery
• half a dozen button mushrooms
• two ounces of butter
• three tablespoonfuls of olive oil
• three or four sliced tomatoes
• about two quarts of boiling water

Method

1. 1

   Cut fish into pieces, fry onion and parsley in butter and oil, add vegetables and fish, season, and fry until slightly browned.

2. 2

   Add tomatoes and boiling water, simmer until fish is cooked.

3. 3

   Strain, rub fish and vegetables through a sieve, return to broth, simmer for another ten minutes, and serve over baked French roll slices.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 20. The excerpt below is the record exactly as published.

a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces, which put into another stewpan, with a wine- glassful of pearl-barley; skim every particle of fat from the broth, which pour through a hair sieve over them; let the whole boil gently at the corner of the fire until the barley is tender, when it is ready to serve; the meat may be trimmed into neat pieces, and served with the broth, or separately with melted butter and parsley, or onion sauce. Half or even a quarter of the above quantity can be made by reducing the in- gredients in proportion. Irish Soup Made of Mutton Broth. This soup is made similar to the last, adding ten or twelve mealy potatoes cut into large dice, omitting the other vegetables, which being boiled to a puree thicken the broth; just before serving, throw in twenty heads of parsley, and at the same time add a few flowers of marigold, which will really give it a very pleasing flavor. Punchero. Take a pig's foot, half a pound of ham, three pounds of lean beef and the giblets of a fowl. Cut all into moderate-sized pieces and place in a saucepan with two handfuls of split peas. Add sufficient water to cover and simmer for two hours. Now add half a cabbage, a head of lettuce, both coarsely cut, a sliced carrot, and a small bunch of mixed herbs. Let the whole simmer for an hour, then add six small sausages and boil until these are cooked, Strain out the meat and vegetables, arrange them on a sep- arate dish, then thicken the soup, if necessary, and serve at once. STANDARD COOKERY. 23 Mutton Broth. Take a shoulder or neck of mutton, remove the bones, slice the meat into two quarts of water. Add two tablespoonfuls of minced ham, an onion, a carrot, half a pint of split peas and a little parsley and any other herbs that are liked. After cook- ing well for three hours take away the bones and cut up the meat into smaller pieces. Now pass the soup through a cloth or sieve and replace the meat making the whole very hot be- fore serving. Liver Soup. Slice half a pound of liver, sprinkle well with flour, and fry with one ounce of butter and a thinly sliced onion. Next pound it thoroughly, reduce three slices of stale bread to crumbs, and place the whole in three pints of brown stock with a little pepper and salt. After boiling twenty minutes pass the whole through a sieve, add the beaten yolk of one egg and a little chopped parsley, and serve at once. Cod Soup. Take the flesh of three moderate-sized cod-fish, cut into rather small pieces and place in a saucepan with three quarts of veal or other white stock. Add a medium-sized onion, a bay leaf and a little parsley, thyme, and marjoram. Let the whole cook steadily for two hours and then press through a fine sieve. Add a thickening of flour and butter, flavor with pepper and salt to taste, and next add a glass of white wine and a dozen bearded oysters. Let the whole simmer very gently for ten minutes — or un- til the oysters are done — and serve hot. Frog Soup. Take a quart and a half of good white stock and add to it a small sliced onion, a pinch of parsley, one and a half ounces of flour with pepper and salt to taste. After simmering gently for an hour strain the soup and add to it a glass of dry sherry and about a dozen frogs' legs previously fried to a golden tint in butter. Let the whole simmer for another half-hour. Blend the yolks of two eggs thoroughly in a cup of hot milk with a little butter, and add to the soup, which should be served as hot as possible. Fish Soup. Take about two pounds of any large fresh fish and cut it into moderate-sized pieces. Slice finely one small onion, a 24 STANDARD COOKERY. small carrot, half a stick of celery, and half a dozen button mushrooms. Next take a large stewpan and put into it two ounces of butter and three tablespoonfuls of olive oil. As soon as these are blended, add a sliced onion and a tablespoonful of chopped parsley and fry them. Next add the other veg- etables and the pieces of fish, being careful that they are quite dry. Sprinkle with pepper and salt, and fry till the fish is slightly browned. Now add three or four sliced tomatoes and about two quarts of boiling water

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