Fish Soup

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Fish Soup

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Often made with the young of the coalfish. known in Scotland as saithe, which is a first cousin of the cod. When young they have a very marine flavor not unlike a mussel. Any white fish can be used, fresh young haddock being particularly good.

1 small haddock (about 3 Ib), filleted, but the head and bones retained
1 pt. (2 cups) fish stock
1 pt. (2 cups) milk
1 small carrot
1 stalk celery
1 medium onion
1 heaped tbsp. butter
1 tbsp. flour
2 tbsp. chopped parsley salt and pepper
4 slices of bread fried in butter then diced, as garnish
4 tbsp. cream (optional)

Simmer the bones and head in 2 pt. (4 cups) water with salt and pepper and the vegetables, all finely diced, for about 1 hour, or until the vegetables are well cooked and mushy, and the liquid reduced by half. Strain, and reserve the stock. Melt the butter, stir in the flour, and gradually add the warm fish stock, stirring all the time until it is smooth, then add the milk, and do likewise. Lightly poach the fillets, for no more than 10 minutes, season to taste, add the parsley, but do not cook it so that it loses colour, and serve hot, allowing one fillet or equivalent per person. Garnish with 1 tablespoon cream for each dish, and serve scattered with the diced, fried croutons.

Serves 4.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS