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, 1965Sat12 JulyOrdinary TimeSaturday of the Fourteenth Week in Ordinary Time
Today the Roman Martyrology commemorates: —Sts. Louis (1823-1894) and Zélie (1831-1877) Martin, best remembered as the parents of St. Thérèse of Lisieux (the Little Flower), but they are models of holiness in their own right. They are only the second married couple to be…
Free eBook:
Free eBook: Liturgical Year 2024-2025, Vol. 5 