Court Bouillon
Wash four pounds of fresh cod. Cover with three quarts of water, add one bay leaf, four cloves, six whole peppercorns, one small clove of garlic and teaspoon of celery seed and cook for one hour; then add one quart of tomatoes and two teaspoons of salt; cook for fifteen minutes, strain and clarify. Reheat, add one teaspoon of lemon juice and one teaspoon of very finely chopped parsley. The soup should be clear and red.
Serve with croutons.