Fish Soup (Sopa de Fez)

Ingredients

• 3 onions
• 1 cup cooking wine
• 3 teaspoons olive oil
• 1 1/2 pounds fresh fish
• 3 tablespoons tomato paste
• Salt
• 1 herb bouquet
• 3 peppercorns, crushed
• 1 teaspoon minced parsley
• Nutmeg
• 2 teaspoons flour
• 3 pints water
• 4 small cucumber pickles
• Small squares fried bread

Method

1. 1

   Brown onions in the oil, add the tomato paste, herb bouquet and parsley and stir in the flour.

2. 2

   Add the water and wine and stir until smooth.

3. 3

   Let simmer 1/2 hour and add the fish.

4. 4

   Cook 30 minutes longer and season with salt, pepper and nutmeg.

5. 5

   Slice the pickles in rings and place them with fried bread in a tureen.

6. 6

   Pour over them the strained fish broth and serve very hot.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 44. The excerpt below is the record exactly as published.

FISH SOUP (Sopa de Fez) 3 onions 1 cup cooking wine 3 teaspoons olive oil il/2 pounds fresh fish 3 tablespoons tomato paste Salt 1 herb bouquet 3 peppercorns, crushed 1 teaspoon minced parsley Nutmeg 2 teaspoons flour 4 small cucumber pickles 3 pints water Small squares fried bread

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