5 Fish Soups That You Can Make

Stocks.
nIngredients: - 2 lbs. beef (can be omitted), any type of white fish trimmings, of fish to be dressed for table, 2 onions, zest of 1 / 2 lemon, a bunch of herbs, 2 carrots, 2 quarters of ' water.
nMode: - Cut the fish and put it with other ingredients in water. Simmer for 2 hours, take alcohol carefully, and strain. When a population is to be rich, fry the vegetables and fish before adding water.
nTime. 2 hours.
nNote. Do not make fish stock long before they want, as soon becomes sour.
nCrayfish bisque.
nIngredients: - 50 large prawns 1 / 4 pounds of butter, 6 anchovies, the crumb 1 French roll, a little lobster spawn, seasoning to taste, 2 quarters of the average or stocks.
nMode: - Shell the crayfish, and put the fish between two plates until they wanted to, deposits of books in a mortar with the butter and anchovies, if beaten, add half a liter of broth, and simmer for 3 / 4 hours. Strain through a hair sieve, put the rest of the population living on the bread crumbs, a boil, and rub under a Tammy, with lobster spawn. As in fish, but do not let the soup boil, after being rubbed by Tammy. If necessary, add seasoning.
nTime. 1-1/2 hours.
nEel soup.
nIngredients: - 3 lbs. eels, 1 onion, 2 oz butter, 3 blades of mace, 1 bunch of herbs, 1 / 4 oz pepper to taste salt, 2 tablespoons flour, 1 / 4 gallons of cream, 2 quarters of water.
nMode: - Wash the eels, cut into thin slices and place in the casserole with butter, simmer for a few minutes, then pour water and add the onion, cut into thin slices, the herbs, mace, and 'seasoning. Simmer until the eel tender, but not fish. Take care, mix the flour to a smooth paste with the cream, bring to boil, pour over the eels and serve.
nTime. 1 hour, or something else.
nNote. This soup can be flavored differently by omitting the cream and add a little tomato sauce.
nLobster soup.
nIngredients. 3 large lobsters, or 6 small crumbs of a French roll, 2 anchovies, 1 onion, 1 small bunch of herbs, 1 strip of lemon peel, 2 oz of butter, a little nutmeg, 1 teaspoon flour, 1 liter of cream, 1 liter of milk, forcemeat balls, mace, salt and pepper to taste, bread crumbs, 1 egg, 2 liters of water.
nMode: - Take the meat from the lobsters, and beat the wings, hills and small claws into a mortar, previously removing the brown and the end of the bag on his head. Put in a stewpan with the bread, anchovies, onions, herbs, lemon peel and water, boil gently until all the goodness is extracted, and the tension away. Pound spawn in a mortar with butter, nutmeg and flour, and mix with cream and milk. Give it a boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the rest of the lobster, seasoned with ground, pepper and salt, adding a little flour and a few crumbs of bread and moisten with the egg, heat soup, and serve.
nTime. 2 hours or more.
nOyster soup -1.
nIngredients: - 6 dozen oysters, 2 quarters of the white population, 1 / 2 gallons of cream, 2 oz of butter, 1-1/2 oz flour, salt, cayenne, and mass taste.
nMode: - Scald the oysters in alcohol, remove, beard, and put in a bowl. Take a pint of the population, put in the beards and alcohol, which must be carefully strained, and simmer for 1 / 2 hours. Remove from heat, drain again and add the rest of the population with the seasoning and mass. Bring to boil, add the butter and flour thickens, simmer for 5 minutes, stirring the boiling cream, pour over the oysters, and serve.
nTime. 1 hours.
nNote. This soup may be less rich by using milk instead of cream and thickened with arrowroot instead of butter and flour.
nOyster soup -2
nIngredients: - 2 liters of good mutton broth, 6 dozen oysters, 2 oz butter, 1 oz flour.
nMode: - Beard the oysters, and burning their own alcohol, then add that, although strained, with the stock, thicken with butter and flour and cook for 1 / 4 hours. Since the oysters, stir well, but do not boil, and serve very hot.
nTime. 3 / 4 hours.
nIn shrimp soup.
nIngredients: - 2 liters of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 liter of vinegar, a little lemon juice.
nMode: - Collection of the tails of shrimp, put the body in a stewpan with 1 blade of mace, 1 / 2 gallons of vinegar, and the same amount of water, broth for 1 / 4 hours, and face the strain alcohol. Put the fish or water in a casserole, then add the strained liquor, pound the prawns with the crumb of a roll moistened with a little soup, using a rub Tammy, and mix them with the qualities of the soup, add tomato sauce, or anchovy sauce to taste, with a little lemon juice. When properly cooked, put the shrimp in some collected; let them thoroughly and serve hot. If not thick enough, put a little butter and flour.
nTime. 1 hours.

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