Click here to advertise on CatholicCulture.org

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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Round Trip to the present moment: a Catholic jazz artist's latest offering April 22
Easter with the Pope April 21
Smaller Church, Bigger Faith, 3: Ecclesiastical Discipline April 17
The Holy Spirit and Evangelization: A Primer April 16
Journey to the Sun: A Strange Biography of Junípero Serra April 16

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Easter Vigil homily (full text) CWN - April 20
Pope Francis's Easter Message 'Urbi et Orbi' (To the City and the World): full text, link to video CWN - April 20