Fish Soup

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

Group

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish, Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom