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Stock for Fish Soup

A stock made by simmering flounder, perch, veal broth, ham, vegetables, herbs, and seasonings, thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Stock for Fish Soup

Ingredients

Directions

Prepare

  1. Gut and clean the fish carefully.

  2. Put the fish into a stewpan with the veal broth.

  3. Add ham, carrots, celery, onions, herbs, salt, and cayenne.

Make the stock

  1. Stew until the fish passes through a coarse sieve.

  2. Return the mixture to the stewpan with butter and flour to thicken.

  3. Add white wine and garlic vinegar.

  4. Reboil if needed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flounders or small flat fish
Their flesh breaks down during stewing, giving the stock its body and fish flavour.
Veal broth
Forms the liquid base that carries the flavour of the fish and vegetables.
Butter
Adds richness and fat to the finished stock.
Flour
Thickens the stock so it has more body.
White wine
Adds acidity and aroma to the stock.

The step that matters

Stewing until the fish passes through a coarse sieve. The fish must cook long enough to fall apart fully, so its flesh and bones release flavour and body into the liquid. Undercooked fish will not pass through the sieve and leaves the stock weak and gritty.

Swap the onion

How well each one fits the dish's main ingredients (fish, veal, ham, carrot, celery, pepper, butter):

  1. Capsicumfits about as well
  2. Leekfits about as well
  3. Potatofits about as well
  4. Onionthe original

Fit is the average pairing score against fish, veal, ham, carrot, celery, pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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