Savor the Sea

Seven Delectable Fish Soups to Delight Your Palate

1. Fish Stock:

Ingredients: 2 lbs. beef or veal, white fish trimmings, 2 onions, lemon rind, sweet herbs, 2 carrots, 2 quarts water.

Method: Simmer ingredients for 2 hours, skimming carefully. For a richer stock, fry vegetables and fish before adding water.

2. Crayfish Soup:

Ingredients: 50 crayfish, 1/4 lb. butter, 6 anchovies, French roll crumb, lobster-spawn, seasoning, 2 quarts medium stock or fish stock.

Method: Shell crayfish, pound shells with butter and anchovies. Simmer, strain, add remaining stock, roll crumb, and lobster-spawn. Add crayfish without boiling.

3. Eel Soup:

Add the mace, peppercorns, sweet herbs, 1/4 pint of cream, 2 quarts of water, 3 pounds of eels, and 1 onion.

Method: Simmer eels in a mixture of butter, water, spice, mace, onion, and herbs.

 Remove eels, thicken with cream and flour batter, bring to a boil, and serve.

4. Lobster Soup:

Ingredients: 3 large lobsters, French roll crumb, 2 anchovies, onion, sweet herbs, lemon-peel, butter, nutmeg, flour, 1 pint cream, 1 pint milk, mace, salt, pepper, forcemeat balls, breadcrumbs, 1 egg, 2 quarts water.

Method: Extract lobster goodness, pound fins, chine, claws; strain. Mix spawn with butter, flour, nutmeg, cream, milk. Boil, add lobster tails, serve with forcemeat balls.

5. Oyster Soup - Version 1:

Two quarts white stock, half a pint cream, two ounces butter, one and a half ounces flour, salt, mace, and pepper are among the ingredients.

Method: Simmer beards in filtered liquor for half an hour after scalding oysters.

 Strain, add stock, seasoning, mace. Boil, thicken with butter and flour, stir in boiling cream, pour over oysters.

6. Oyster Soup - Version 2:

Ingredients: 1 ounce flour, 2 quarts mutton broth, and 6 dozen oysters.

Method: Scald oysters, drain liquor into broth, and use flour and butter to thicken. Don't boil; instead, simmer, mix in the oysters, and serve hot.

7. Prawn Soup:

Ingredients: 2 quarts fish stock or water, 2 pints prawns, French roll crumbs, anchovy sauce or mushroom ketchup, mace, vinegar, lemon-juice.

Method: Stew prawn bodies, strain, add to fish stock. Pound prawns, mix with soup, add ketchup or anchovy sauce, lemon-juice. Simmer, add picked prawns, heat, and serve.

Indulge in a Symphony of Seafood Flavors with these Exquisite Fish Soups.