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Fish Soup

A savory soup of onions, tomatoes, herbs, stock, and fish, finished with flour and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fish Soup

Ingredients

Directions

Make the soup

  1. Fry the onions in salad oil until light brown.

  2. Add the tomatoes and all other ingredients except the fish, blending the flour with a little of the cold stock.

  3. Boil for 30 minutes.

  4. If desired, add 1 teaspoon of curry powder with the flour.

Finish and serve

  1. Add the slices of fish; as soon as they are firm, remove the herbs.

  2. Serve the fish soup with crusts of toast in the tureen.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Onions
Fried until light brown, they build a sweet, savoury base for the soup.
Flour
Blended with cold stock, it thickens the broth so it has body.
Tomatoes
They add acidity and body, rounding out the flavour of the broth.
Fish
Cooked briefly in the hot broth until firm, it becomes tender flakes in the soup.
White wine
Adds acidity and a bright aroma that lifts the flavour of the broth.

The step that matters

Adding the fish. Fish cooks quickly in hot liquid and turns dry and tough if overcooked. Add it at the end and remove the pan from heat as soon as the slices firm.

Swap the onion

How well each one fits the dish's main ingredients (parsley, thyme, tomato, pepper, flour, fish, white wine):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against parsley, thyme, tomato, pepper, flour, fish, white wine. 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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