Catholic Recipe: Fish Soup I
INGREDIENTS
- 4 cups boiling water
- 2 stalks celery, chopped coarse
- 2 bouillon cubes
- 2 onions
- salt, pepper
- parsley
- 1 pound carp
- 1 pound mackerel
Fish Balls:
- 1 onion, grated
- 2 egg yolks
- 1 tablespoon butter
- 2 tablespoons bread crumbs
- 2 egg whites, stiffly beaten
Details
Serves: 4-6
Prep Time: 2 hours
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: Poland
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Also Called: Zupa Rybna
DIRECTIONS
Add celery to boiling water in deep saucepan. Add bouillon cubes, 2 onions, and seasonings, simmer 20 minutes. Add carp, mackerel. Simmer 25 minutes. Strain. Reserve fish; return stock to saucepan.
Chop cooked fish. Add grated onion. Mix egg yolk with butter; add to fish. Add bread crumbs. Fold in stiffly-beaten egg whites. Shape into round balls.
Drop fish balls into boiling stock. Cook until fish balls float to surface. Serve at once. Yield, 4-6 servings.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Wed30 April
Today is the Optional Memorial of St. Pius V (1504-1572). He joined the Dominicans at the age of fourteen; he was sixty-two when he was elected Pope. His reign, though short, was one of the most fruitful of the sixteenth century. To Protestantism, which had proclaimed the Reformation, St. Pius replied by…
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