Skip to main content
Main

Water Souchy

A fish soup made by stewing flounders with parsley, peppercorns, and water, then pulping and simmering with additional fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Water Souchy

Ingredients

Directions

Make the broth

  1. Stew the flounders, parsley leaves and roots, and peppercorns in 1 quart of water until the fish are boiled to pieces.

  2. Pulp the cooked fish through a sieve.

Finish and serve

  1. In a pot, combine the pulped fish, the cooking liquid, and additional fish.

  2. Add fresh parsley leaves and roots, and simmer until everything is cooked through.

  3. 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 flavor and body once stewed and pulped into the broth.
Parsley
Adds a fresh, herbal aroma that brightens the fish broth.
Peppercorns
Contribute a mild, warm spiciness to the stewing 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes