Water Souchy
Ingredients
Directions
Make the broth
In a stew pan, combine the flounders, water, parsley, peppercorns, and salt.
Boil gently until the fish are completely broken apart.
Pass the mixture through a coarse sieve to pulp the fish.
Finish
Return the pulp to the pan and simmer with whole flounders or other fish and fresh parsley until ready.
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 flavor and body that the broth is built on, breaking down into the pulp.
- Parsley
- Adds a fresh, herbal aroma to the broth.
- Peppercorns
- Add a mild, pungent spice note to the broth.
The step that matters
Boil gently until the fish are completely broken apart. A hard boil can make the broth cloudy and emulsify fats unevenly, while gentle heat lets the flesh soften and release its flavor cleanly so it pulps easily through the sieve.
“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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