Fish Soup (Soup and Fish Dish)

Ingredients

• 1 whiting
• 1 mackerel
• 1 sliced onion
• 2 oz. finely chopped onion
• 1 sprig of thyme
• 1 bay leaf
• 6 peppercorns
• 1 tablespoonful oil
• 1 tablespoonful salad oil
• 1 lemon
• 1 clove
• 1 mace (size of a pea)
• 2 chopped tomatoes
• herbs and parsley
• 1 quart of water or stock
• 1 oz. salt
• pepper

Method

1. 1

   Cut the fish into pieces of 2 oz. each.

2. 2

   With the heads, etc., make a fish stock by pouring oil into the saucepan, adding onion, bay leaf, thyme, lemon juice, peppercorns, clove, mace, and a little salt.

3. 3

   Sweat until a jelly forms, then add water and parsley, cooking for 20 minutes.

4. 4

   Strain.

5. 5

   Fry chopped onion in salad oil, add tomatoes and herbs, then the fish.

6. 6

   Cover with stock, add salt and pepper, and boil for 15 minutes.

7. 7

   Serve over toast.

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.

} oz. salt. | _ Method.—Take the pods of the peas, remove the strings, and boil freely in salted water until tender. Put the fat and leek into a saucepan and stew till tender, then add the flour, and cook for 5 minutes without allowing it to colour. Make into a white sauce with the milk and the purée made from pea-pods by pounding in a mortar and passing through a sieve. If there is no mortar available, it will do to scrape the soft part 3 34 THE VICTORY COOKERY BOOK from the skins of the pods and strain this through a sieve. Cook for 15 minutes, season to taste, add a few peas and a pinch of sugar, and bring to the correct consistency. If too thick, add milk or stock. The thickening may be varied by using rice flour, barley flour or tapioca. The rice or barley flour should be diluted with cold milk, and then added by degrees to the boiling liquor, then cooked for 15 to 20 minutes. Tapioca (French or granulated) is added 10 minutes before the soup is required. English tapioca should be crushed fine, put through a sieve and soaked in milk, and cooked in the soup. Leek and Potato Soup Materials.—4. oz. leeks, 1 oz. fat, 12 oz. potatoes (shredded), 1 quart water, 1 gill milk, 1 yolk of egg, dried or fresh, or omit altogether, bunch of savoury herbs, grate of nutmeg, salt, pepper and a little chopped parsley... Method.—Shred the leeks and stew in fat. Add potatoes, herbs, the water and salt. Cook freely until done. Place the yolk of egg in a soup tureen, add the milk and a little ~ grated nutmeg, and stir well, then add _ the soup (slowly at first), and a pinch of - freshly ground pepper and chopped parsley. SOUPS, STOCKS, GRAVY, SAUCES 35 Shredded toasted bread is served with the soup. Fish Soup (Soup and Fish Dish) ~ Materials. — 1 whiting, 1 mackerel, 1 sliced onion, 2 oz. finely chopped onion, 1 sprig of thyme, } bay leaf, 6 peppercorns, 1 tablespoonful oil, 1 tablespoonful salad oil, 1 lemon, 1 clove, 1 mace (size of a pea), 2 chopped tomatoes, herbs and parsley, 1 quart of water or stock, } oz. salt, pepper. Method.—Cut the fish into pieces of 2 oz. each. With the heads, etc., make a fish stock as follows: Pour the oil into the saucepan, add the onion, bay leaf, thyme, Jemon juice, peppercorns, clove, mace and a little salt. To this add the fish trim- mings, and “‘ sweat ”’ until a jelly is formed at the bottom of the pan, then add the water, a few sprigs of parsley, and cook for 20 minutes, then strain. Place the salad oil in a saucepan, and in this fry the chopped onion, adding the tomatoes and herbs, then the fish. Cover with the stock, and add the salt and a good pinch of mignonette pepper; boil freely for about 15 minutes. Place three slices of toast, 14 oz. each, in a soup tureen and pour the soup over. Serve the fish separately to follow with boiled potatoes. 36 THE VICTORY COOKERY BOOK. Eel Soup Materials.—} lb. eel, 2 02. onions, 2 oz. rice flour, 1 gill milk, 1 quart water, 3 oz. salt, 1 tablespoonful. parsley and. chervil, 1 tablespoonful oil, pepper,.a handful of sorrel. ) Sig - -Method.—Cut the eel into slices 4 inch thick, chop the onions, sorrel, parsley and chervil. Fry all together in the oil, and when this is done add the rice flour mixed smoothly in the milk and sufficient water to make 1 quart. Stir until it boils, season with salt and a little freshly ground pepper. | Simmer over gentle heat until the eel is cooked. Serve with sippets of bread. Mashed potato could be used instead of rice flour to thicken. Niall tay 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. aie , a Method.—Chop the leek, onion and clove SOUPS, STOCKS, GRAVY, SAUCES 387 of garlic very finely, and fry in the fat, then add the tomatoes (peeled and _ coarsely chopped), parsley and a pinch of savoury spice or herbs. Cut the fish into pieces weighing about 2 to 8 oz. each—for instance, 1 herring cut into three pieces, 1 mackerel cut into four, 1 whiting cut into three, and a handful of mussels thoroughly cleansed. Place all in a dish, cover with well-seasoned fish stock and the juice of a lemon, bring to the boil, cover with a lid, and boil freely for 20 minutes. Toast as many pieces of bread, cut 4 inch thick, as there are persons, place these in a soup tureen and pour the fish liquid on the top. Serve all together, or the soup first, followed by the fish accompanied by potatoes. A sauce may be served with the fish if desired. This recipe provides a soup and a fish dish, which looks best when served in the casserole in which it was cooked. Fish Mock Turtle Soup (MapE witH A Cop’s HEap) Materials.—Cod’s head, 4 oz. onions, 4 oz. carrot, 1 tablespoonful oil, 1 lemon, 1 tea- spoonful basil, half-teaspoonful marjoram, 88 THE VICTORY COOKERY BOOK 1 clove of garlic, 1 bay leaf

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