Fisherman's Soup (Potage de Poisson a la Mariniere)

Ingredients

• a small pike
• a tench
• a carp
• a middling-sized eel
• a little sea-salt
• two onions
• two carrots
• a pottle of mushrooms
• some parsley roots
• bay-leaf
• basil
• thyme
• two cloves
• a clove of garlic
• a pinch of pepper
• grated nutmeg
• half a pint of Marsala
• a ladleful of broth

Method

1. 1

   Clean and cut the fish into small lengths, salt them, wash and drain.

2. 2

   In a sauté pan, layer the fish with onions, carrots, mushrooms, parsley roots, bay-leaf, basil, thyme, cloves, garlic, pepper, nutmeg, Marsala, and broth.

3. 3

   Simmer for ten minutes, remove the carp, and drain the remaining fish.

4. 4

   Place in a tureen, cover, and keep warm.

5. 5

   Strain the essence of the fish through a sieve, add to brown broth, clarify, and pour into the tureen while boiling.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 67. The excerpt below is the record exactly as published.

bay-leaf, a little thyme, basil, savouiy marjoram, a little grated nutmeg and cayenne pepper, two cloves, two anchoyies washed, and a little salt ; sinnner these for an hour, and strain throuoh a silk sieve, to add afterwards to some veal stock. Now "jump" the fillets of the fish, and trim them in scollops ; make a large whiting into forcemeat, using instead of the fresh butter^ a butter of crayfish, mould it into small balls Avith teaspoons, and poach them in some broth. Cut the truffles that were skinned and dressed in stock with a root-cutter one inch in diameter, to scollop them after- wards, one-sixth of an inch in thickness. AVhen about to serve, strain the forcemeat balls, la}' them in the tureen witli the scollops of fish drained on'a napkin, as also the truffles, and twenty mushrooms turned, two dozen oysters, as usually prepared, as many tails of prawns, and the crayfish tails, from the shells of which the butter is composed ; clarify the broth for the soup, having added to it the trimmings of the fish and their stock, as also the stock in which the forcemeat and trufiies were dressed, the liquor from the mushrooms, and a tablespoonful of the oyster liquor. When serving, pour the soup boiling into the tureen garn- ished as above. 61. Fisherman's Soup (Potage de Poisson a la Mariniere). Clean a small pike, a tench, a carp, and a middling- sized eel, cut them in small lengths, and throw over them a little sea-salt to cleanse and salt them at the same time ; an hour after, Avash and drain them on a napkin ; then lay each fish separately in a saute-pan, containing two onions, tAvo carrots, and a pottle of mushrooms, sliced, some parsley roots, bay- SOUPS. 103 leaf, basil, tliyme, two cloves, a clove of garlic, a pinch of pepper, and grated nutmeg, half a pint of Marsala, and a ladleful of broth

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