Home › The Principles of Cookery › Fisherman's Soup

Fisherman's Soup

Make a soup according to the following recipe, by which means the smallest fry may be utilised. Take all the fish caught in a day's angling--carp, dace, roach, perch, etc.--wash them in salt and water, and put them in a stewpan with a tomato, a leek, an onion, and two carrots sliced, a bunch of sweet herbs, and enough water to cover them. When boiled to a pulp, strain, and throw in as much more water as will be wanted for the soup, and boil another hour. When ready to serve, put two turnips and a head of celery, previously boiled and cut into small pieces, into the tureen, and flavour with a tea-spoonful each of soy and chilli vinegar.