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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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Feasts (1)

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, 1965
Sat18 October
Ordinary Time

Feast of St. Luke, Evangelist

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The Church celebrates the Feast of St. Luke, the inspired author of the third Gospel and of the Acts of the Apostles, was a native of Antioch in Syria and a physician, and one of the early converts from paganism. He accompanied St. Paul on a considerable part of his missionary journey. He was also his…

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