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Catholic Recipe: Fish Soup II

    INGREDIENTS

  • 1 pound carp or pike, heads and tails
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 3 onions, sliced
  • 1 bay leaf
  • 4 peppercorns
  • 1 tablespoon vinegar
  • 1-1/2 quarts water
  • 1 roe (carp or pike)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • Details

  • Serves: 6
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Austria

Also Called: Fischsuppe

DIRECTIONS

Place fish, carrots, celery, onions, bay leaf, peppercorns, vinegar and water in a saucepan. Simmer 1 hour. Add roe; simmer until grey in color; remove roe; reserve.

Strain soup; bring to boil. Brown butter, flour in skillet. Add butter-flour mixture to boiling stock.

Slice roe; salt lightly. Add to soup. Season with sugar, salt. Serve very hot.

Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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