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Cooking Guide: Three Fish Soups

Aug 27, 2008
Here is another set of healthy cooking information that you use as your cooking guide. This gives you healthy cooking ideas particularly in preparing healthy fish soups. Three fish soups are presented below:

Fish stock.
Ingredients:2 lbs. of beef or veal (optional), any kind of white fish trimmings, of fish which are to be dressed for table, 2-3 onions, the rind of 1/2 a lemon, a number of sweet herbs, 2 carrots, 2 quarts of water.

Procedure: Cut up the fish, and put it, with the other ingredients, into the water. Simmer for two hours; skim the liquor carefully, and then strain it. When a richer stock is wanted, fry the vegetables and fish and after that add water.

Allocated Time. 2 hours.

Important note. Do not make fish stock long before it is wanted, as it soon turns sour.

Crayfish soup.
Ingredients:50 crayfish, 6 anchovies, 1/4 lb. of butter, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.

Procedure: Shell the crayfish, and place the fish between two plates until they are wanted; pound the shells in a mortar, with the butter and anchovies; when well beaten, add just a pint of stock, and simmer for 40 min. Strain it through a hair sieve, put the remainder of the stock to it, with the crumb of the rolls; give it one boil, and rub it through a tammy, with the lobster-spawn. Place in the fish, but do not let the soup boil, after it has been rubbed through the tammy. IAdd seasoning, if necessary.

Allocated Time. 1-1/2 hour.

Eel soup.
Ingredients: 3 lbs. of eels, 3 blades of mace, 1 onion, 2 oz. of butter, a bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of H2O.

Procedure: Wash the eels, cut them into thin slices, and place them in the stewpan with the butter; let them simmer for just a few minutes, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Simmer until the eels are already tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and then serve.

Allocated Time. 1 hour, or rather more.

Note. This soup may be flavored differently by omitting the cream, and replacing it with a little ketchup.
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