Fish Soup

Ingredients

• 1 lb. fish (haddock if possible)
• 8 oz. fish trimmings
• 2 pints water
• 3 oz. onion or leek
• 2 cloves
• 1 oz. margarine
• 2 oz. flour
• 0.5 pint milk
• Salt and pepper to taste
• 1 level tablespoon chopped parsley

Method

1. 1

   Wash and clean fish and trimmings.

2. 2

   Place in a pan with the water, onion or leek and cloves.

3. 3

   Bring to the boil and skim well.

4. 4

   Cook gently for 10 minutes.

5. 5

   Lift out the fish.

6. 6

   Remove the skin and flake the fish.

7. 7

   Cook the stock for 4 hours longer.

8. 8

   Strain the stock and rinse the pan.

9. 9

   Melt the margarine, add the flour, cook without colouring for a few minutes, add the stock and milk and stir until boiling.

10. 10

    Add the flaked fish, season and boil gently for 5 minutes.

11. 11

    Add the chopped parsley and serve.

Nutrition per serving

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 9. The excerpt below is the record exactly as published.

Fish Soup 1 Ib. fish (haddock if possible) 8 oz. fish trimmings ' 2 pints water 3 oz. onion or leek 2 cloves Soups 1 oz. margarine 2 oz. flour ¢ pint milk Salt and pepper to taste 1 level tablespoon chopped parsley

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