Name: Water Souchy
Ingredients: 2 or 3 flounders; parsley leaves and roots; 30 peppercorns; 1 quart of water; additional perch, tench, or flounders; fresh parsley leaves and roots

Water Souchy

Ingredients

Directions

Make the broth

Stew the flounders, parsley leaves and roots, and peppercorns in water until the fish is boiled to pieces.
Pulp the cooked fish through a sieve.

Cook and serve

In a pot, combine the pulped fish, the cooking liquid, and additional fish along with fresh parsley.
Simmer until everything is cooked through.
Serve in a deep dish with slices of bread and butter on the side.

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

What each ingredient does

Flounders: Provide the main fish flavour and body for the soup as they break down during stewing.
Parsley: Adds a fresh, herbal aroma to the broth.
Peppercorns: Add a mild, spicy aroma to the cooking liquid.

“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.