Fish Soup
Ingredients
Directions
Prepare the broth
Boil a cod's skull, skate, or flounders in just enough water to cover them.
Thicken the broth with oatmeal.
Finish and serve
Fry small square pieces of fish until light brown.
Add the fried fish to the soup about ten minutes before serving.
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
- Oatmeal
- Thickens the broth, giving the soup body and a creamy texture.
- Fish
- Provides the main flavour and substance of the soup.
“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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