Fish Soup (Mock Bouillabaisse)

Ingredients

• 1 or 2 lb. of fish
• 1 leek
• 1 onion
• toasted bread
• pinch of savoury spice or herbs
• 1 clove of garlic
• 1 or 2 tomatoes
• 1 teaspoonful chopped parsley
• 1 tablespoonful of clarified fat or oil
• juice of lemon

Method

1. 1

   Chop leek, onion, and garlic finely, fry in fat, then add tomatoes, parsley, and spices.

2. 2

   Cut fish into pieces, place in a dish, cover with seasoned fish stock and lemon juice, bring to boil, cover, and boil for 20 minutes.

3. 3

   Serve over toasted bread.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 9. The excerpt below is the record exactly as published.

Fish Soup (Mock Bouillabaisse) Materials——1 or 2 \b. of. fish,—herring, mackerel, whiting and. mussels,—1 leek, 1 onion, toasted bread, pinch of savoury spice or herbs, 1 clove of garlic, 1 or 2 tomatoes, 1 teaspoonful chopped parsley, 1 tablespoonful of clarified fat or oil, juice of lemon

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