Water Souchy
Ingredients
Directions
Prepare the fish
Rub the flounders with salt inside and out, and let them sit for 2 hours.
Make the soup
Stew the flounders with parsley, peppercorns, and water until the fish breaks apart.
Pass the mixture through a sieve to pulp the fish.
In a pot, combine the pulped fish, the cooking liquid, and additional fish, along with fresh parsley.
Simmer until everything is cooked through, then serve in a deep dish.
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
What each ingredient does
- Flounders
- Provide the fish body that breaks down into the soup's base and flavor.
- Parsley
- Adds a fresh, herbal aroma to the broth.
- Peppercorns
- Add gentle aromatic spice to the cooking liquid.
The step that matters
Stew until the fish breaks apart. Stewing gently until the flesh flakes lets the proteins and connective tissue release flavor and body into the liquid. Stopping too early leaves the fish unable to pulp through the sieve, and boiling hard can toughen it.
“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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