29.11.12

Fish Soup Recipe

The basis of many fish dishes is a soup. It is also used for the preparation of some cold dishes, soups and sauces. How to start cooking broth? First with the choice of a fish suitable for this purpose, you can use almost any fish, and some fish canning. Exceptions are flatfish fish, marlin, swordfish, sea eel, conger eel, sole, sailfish, bonito, saury, herring, sardines, mackerel, tuna, it is better for frying.

Fish.
-----------

Ingredients: - 2 lbs. beef (can be omitted), any kind of white fish trimmings, fish that are going to be dressed for table 2 onions, the rind of 1/2 lemon, a bunch of herbs, 2 carrots, 2/4 gallon of water.

Mode: - Cut the fish, and put it with the other ingredients in water. Simmer for 2 hours, skim the liquor carefully, and strain. When a richer population will, fry vegetables and fish before adding the water.

Time. 2 hours.

Post. Do not make fish stock long before you will, as it soon turns sour.

Crab soup.
--------------

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

Mode: - Shell the crayfish, and put the fish between two plates until they are wanted, pound in a mortar shells with butter and anchovies, when well beaten, add a pint of stock, and simmer for 3/4 of one hour. Strain through a sieve of hair, put the rest of the population to the same, with the crumb of the rolls, give one boil, and rub through a tammy, with the lobster-spawn. Put in the fish, but do not let the soup boil, after being rubbed through the tammy. If necessary, add the seasoning.

Time. 1-1/2 hours.

Eel soup.
---------

Ingredients: - 3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of herbs, 1/4 oz. peppercorns, salt to taste, 2 tablespoons flour, pint quarter of cream, 2 quarts of water.

Mode: - Wash the eels, cut them into thin slices, and put them in the pan with the butter, let them simmer for a few minutes, then pour the water to them, and add onion, thinly sliced, the herbs and spices mace. Simmer until the eels are tender, but not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring to a boil, pour over the eels, and serve.

Time. 1 hour or more.

Post. This soup can be flavored differently by omitting the cream, and adding a bit of tomato sauce.

Lobster soup.
-------------

Ingredients. 3 large lobsters, or 6 small, the French bread crumbs, 2 anchovies, 1 onion, 1 bouquet garni, 1 strip lemon peel, 2 oz. of butter, a little nutmeg, 1 teaspoon flour, 1 pint of cream, 1 liter milk, stuffing balls, clubs, salt and pepper, bread crumbs, 1 egg, 2 quarts of water.

Mode: - Pick the meat from the lobsters, and beat the wings, back, and small claws in a mortar, previously removing brown fin and the bag over his head. Put it in a pan with the crumb of the roll, anchovies, onion, herbs, lemon zest, and water, simmer until everything good is extracted, and the voltage is turned off. Hit the spawn in a mortar, with the butter, nutmeg and flour, and mix with it the cream and milk. Give a boil up, at the same time adding the tails cut into pieces. Make balls of minced meat with the rest of the lobster, seasoned with mace, pepper and salt, add a little flour and a few bread crumbs, moisten with egg, hot soup and serve.

Time. 2 hours or more.

Oyster soup -1.
-------------

Ingredients: - 6 dozen oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. flour, salt, pepper and nutmeg to taste.

Mode: - Scald the oysters in their own liquor, take them out, beard, and put them in a bowl. Take a pint of stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 hour. Take it off the heat, drain again, and add the rest of the population with seasoning and mace. Bring to a boil, add the thickening of butter and flour, simmer for 5 minutes, add the boiling cream, pour over the oysters, and serve.

Time. 1 hour.

Post. This soup can be less rich by using milk instead of cream, and thickened with arrowroot instead of butter and flour.

Oyster soup -2
--------------

Ingredients: - 2 liters of mutton broth well, 6 dozen oysters, 2 oz. butter, 1 oz. flour.

Mode: - Beard the oysters, and scald them in their own liquor and then add either strained the broth, thickened with butter and flour and simmer for 1/4 hour. Place the oysters, stir well, but do not let it boil, and serve very hot.

Time. 3/4 hours.

Shrimp soup.
-----------

Ingredients: - 2 liters of fish stock or water, 2 pints of prawns, the crumbs of a French bread, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon juice.

Mode: - Choose the tails of the prawns, put the bodies in a pan with 1 blade of mace, 1/2 pint of vinegar, and the same amount of water, stew them for 1/4 hour, and strain the liquor. Put the fish stock or water in a saucepan, add the strained liquor, pound the prawns with the crumb of a roll moistened with a little soup, rub them through a tammy, and mix gently with soup, add ketchup or anchovy sauce to taste, with a little lemon juice. When chicken is done, put in a select few prawns, heat it well and serve. If not thick enough, add a little butter and flour.

Time. 1 hour.

No comments: