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Water Souchy

A fish soup made with flounder, water, parsley, peppercorns, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Water Souchy

Ingredients

Directions

Make the broth

  1. In a stewpan, combine the flounders, water, parsley, peppercorns, and salt.

  2. Boil gently until the fish are completely broken apart.

  3. Pass the mixture through a coarse sieve to pulp the fish.

Finish the soup

  1. Return the pulp to the stewpan and add whole flounders or other fish and fresh parsley.

  2. Simmer until the fish are cooked through.

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 flesh that breaks down into the body of the soup.
Parsley
Adds a fresh, herbal aroma to the broth.
Peppercorns
Add a mild, pungent spice aroma to the broth.

The step that matters

Pass the mixture through a coarse sieve to pulp the fish. Pressing the cooked fish through the sieve separates the flesh from the bones and skin, giving the soup a smooth body. Bones left in the pulp can end up in the finished 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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