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Fisch Suppc, Weisse — Fish Soup, White

A clear fish soup made with fish, celery, onions, parsley, bay leaf, cloves, ginger, cream, and served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Fisch Suppc, Weisse — Fish Soup, White

Ingredients

Directions

Make the soup

  1. Wash the fish well and place it in a pot with enough cold water to cover it.

  2. Add celery, onions, parsley, bay leaf, cloves, and ginger.

  3. Cover and simmer for 1 hour.

  4. Add more water if needed for the desired soup quantity and bring to a boil.

  5. Strain the soup and stir in the cream, salt, and white pepper to taste.

Serve

  1. Fry eggs in butter as needed and place them in a tureen.

  2. Pour the soup over the eggs and serve with toasted bread.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish
Gives the broth its main flavour as it simmers in the water.
Cream
Adds richness and a smoother, silkier texture to the strained soup.
Onions
Add sweetness and savoury depth to the broth as they cook.
Eggs (in the method)
Are fried in butter and set in the tureen, adding protein and richness to the bowl.

Swap the white pepper

How well each one fits the dish's main ingredients (fish, celery, onion, parsley, clove, ginger, cream):

  1. Turmericfits better
  2. Thymefits better
  3. Allspicefits better
  4. White pepperthe original

Fit is the average pairing score against fish, celery, onion, parsley, clove, ginger, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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