White Fish Soup

Ingredients

• 1 bay leaf
• 4 cloves
• pepper and salt to taste
• 1 cupful milk
• 1 tablespoonful cornflour
• 3 lbs. of any white fish
• 2 quarts water
• 3 sticks of celery or 4 teaspoonful celery seeds
• a large spray of parsley
• 2 onions

Method

1. 1

   Clean the fish and put it into a pan with the cold water.

2. 2

   Clean the celery and cut it into one inch lengths, peel and quarter the onions.

3. 3

   Put them into the pan, add the cloves and bay leaf, and allow to boil for one hour, taking care to remove the scum when it rises.

4. 4

   Then strain off the liquor, throw away the bones and seasonings, put the liquor back in the pan, and season with salt and pepper.

5. 5

   Mix together the milk and cornflour and put it into the soup when just on the point of boiling, keep stirring it all one way until it thickens slightly.

6. 6

   Wash and chop the parsley.

7. 7

   Pour the soup into a tureen, sprinkle the parsley over, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 30. The excerpt below is the record exactly as published.

WHITE FISH SOUP. 1 bay leaf 4 cloves pepper and salt to taste 1 cupful milk 1 tablespoonful cornflour 3 lbs. of any white fish 2 quarts water 3 sticks of celery or 4 teaspoonful celery seeds a large spray of parsley 2 onions

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