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
showFood Categories (3)
showSimilar Recipes (1)
showFeasts (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, 1965Tue15 July
Today is the Memorial of St. Bonaventure (1221-1274), who was born in Italy in 1221. He joined the Franciscan Order and went to Paris for his studies. He was made General of his Order and deserves to be reckoned its second founder for his work in consolidating an institution that was as yet ill-defined in…
Free eBook:
Free eBook: Thinking like a Catholic 