fish soup

Name: Fish Soup
Prep time: 20 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 to 1 1/2 quart(s) potatoes, peeled and diced into 1/2 inch cubes; 1/2 quart(s) chopped onion; 1 bunch(es) green onions, thinly sliced; 1/2 cup(s) bacon bits; 6 quart(s) water; 3 to 4 pound(s) filleted carp, cut into 2 inch pieces; 12 - bay leaves; - salt and pepper to taste; MUSTARD SAUCE; 2 tablespoon(s) all purpose flour; 2 tablespoon(s) mustard powder; 1 tablespoon(s) sugar; - water; - cider vinegar

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A commercial carp fisherman submitted this recipe. He declares it as one of his best. There are as many fish stews or soups as there are sea towns. All are made using the freshest local fish and vegetable from the locale where they are made.

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(2 ratings)

yield serving(s)

prep time 20 Min

cook time 30 Min

method Stove Top

Ingredients For fish soup

1 to 1 1/2 qt

potatoes, peeled and diced into 1/2 inch cubes
1/2 qt

chopped onion
1 bunch

green onions, thinly sliced
1/2 c

bacon bits
6 qt

water
3 to 4 lb

filleted carp, cut into 2 inch pieces
12

bay leaves
salt and pepper to taste
MUSTARD SAUCE
2 Tbsp

all purpose flour
2 Tbsp

mustard powder
1 Tbsp

sugar
water
cider vinegar

How To Make fish soup

1
Combine all ingredients in large soup pot. Boil slowly for 30 minutes. Add salt and pepper to taste.

2
Remove fish from soup. Remove and discard bay leaves. Serve fish with butter or margarine and a homemade hot mustard sauce. Soup can be refrigerated and used a second day.
3
Mustard Sauce: Mix first three sauce ingredients together. Add water to make a thick smooth paste. Add enough cider vinegar to give the mixture the consistency of thick cream.
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