Fish Soup

Ingredients

• any kind of fresh fish liked best— about 2 pounds
• 3 quarts of water
• a large onion
• a bunch of parsley
• a sliced lemon
• a little salt
• a little white pepper
• a heaping tablespoon of corn-starch
• half a teacup of water

Method

1. 1

   Cut fish into small pieces, put in soup pot with onion, parsley, lemon, salt, and pepper.

2. 2

   Cook until rags, strain, return to kettle.

3. 3

   Add cornstarch mixed with water, bring to boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 31. The excerpt below is the record exactly as published.

FISH SOUPS 45 VEAL SOUP — Into 4 quarts of water put a 3 lb. joint of veal, well broken, and set on the stove to boil. In a separate dish put ^ lb. of macaroni, with just water enough to cover it, and boil till tender; then add a little butter. Finally the souid should be strained, seasoned with pepper and salt, and afterwards add the macaroni and the water in which it was boiled. Many will find it an improvement to add 1 pint of cream, or rich milk, and celery flavor. FISH AND SHELL=FISH SOUPS. BOSTON SOUP — Any kind of fish may be used for this dish. Chop 2 onions, and put them with a piece of butter into a stew==pan and let them brown without burning. Then arrange the fish which has been previously cut into small pieces, in the pan. Add a small quantity of the best olive oil, a clove of garlic, a bayleaf , two slices of lemon, 2 tomatoes, and as much powdered saffron as v/ill go on the point of a table=knife, and lastly the juice of the remainder of the lemon. Put in sufficient stock to cover the whole, and boil from 10 to 20 minutes, skimming carefully the whole time. When ready to serve, throw in a handful of chopped parsley. Bay Leaves are taken from a species of laurel, L. Nobil- is. It is a native of Asia Minor, but is cultivated as a handsome evergreen. The leaves are large, shining and lance*shaped, and are bitter, aromatic, and narcotic. They are used by cooks and confectioners because of their agree- able flavor. Most of the dried figs imported into this country are packed in bay leaves. The laurel among the Greeks was sacred to Apollo, and from it the garlands were made which were placed on the heads of heroes and poets. ^HE 3^Y. BISQUE OF LOBSTER— Wash thoroughly with a brush, a small lobster, then remove all the solid meat and x)ut it on ice. Break finely the shell and claws of the lobster, and put it in the soup^ket- tle with enough water to cover it. Cut finely, and add a small carrot, 1 head of celery, and a very small onion or bit of garlic, with herbs, salt and white pepper, to taste. Boil 1 hour and then strain; put back in the kettle and add 3 pints of stock. Set it on the range where it will keep hot but not boil, as boiling causes it to curdle. Just before serving, cut the meat of the lobster in small pieces and fry brown in a little butter, and place in the bottom of the tureen. Add to the bisque the juice of -^ a lemon, and a dust of cayenne pep- 46 FISH AND SHELL^FISH SOUPS per, and pour over the meat in the tureen. Serve with a French roll at each plate, or with browned crackers. CLAM SOUP.— Put 25 clams in boiling water for a few minutes. Then open them and save the liquor that comes from them; add to it an equal quantity of water, 1 tablespoon of minced parsley, 1 chop- ped onion, butter the size of an egg, cut in bits and rolled in flour; j)epper and salt to taste, 2 well beaten eggs and the chopped clams, adding lastly 1 pint of milk. Boil 10 minutes. A very nice soup. (It is better to add the eggS to this soup the last thing before taking up, as the egg is apt to curdle, if boiled. ) NEWPORT CLAM CHOWDER.— Wash the clams thoroughly with boiling water, aud let them stand 10 minutes, when they can easily be removed from the shell. Cut ofp the black heads and put the bodies in a clean dish. For a peck of clams use 8 large jpotatoes, peeled and sliced thin, and | an onion cut in small pieces. Cut ^ pound of salt pork into small j^ieces and fry brown. Put the onion and potatoes into the kettle with the pork, with a tablespoon of salt, a little pepper and | a cup of flour shaken in; strain on this 4 quarts of the water in which the clams were scalded, and let all boil 15 min- utes; then add the clams, 6 crackers split, ^ cup of tomato sauce; cook 10 minutes longer, and serve. SALT CODFISH SOUP.— Take a piece of codfish the size of the hand, scald, skin, and pick in small pieces, and put in a kettle with a quart of water; soak, and change the water until it is fresh enough; then add 1 pint of cream and 1 pint of water and let it come to boil- ing. Serve it with buttered, toasted crackers. FISH SOUP.— Take any kind of fresh fish liked best— about 2 pounds for 3 quarts of water. Cut in small pieces and put in the soup=pot — skin, bones and all — with a large onion, sliced, a bunch of parsley, a sliced lemon, with a little salt and white pepper. Cook to rags; then strain through the cloth strainer, and return to the kettle. Add a heaping tablespoon of corn=starch wet in half a teacup of water

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