Catholic Recipe: Fish Soup II
Also Called: Fischsuppe
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 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965