fish soup
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.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
Group
Ingredients
- 1 to 1 1/2 quarts potatoes, peeled and diced into 1/2 inch cubes
- 1/2 quart chopped onion
- 1 bunch green onions, thinly sliced
- 1/2 cup bacon bits
- 6 quarts water
- 3 to 4 pounds filleted carp, cut into 2 inch pieces
- 12 - bay leaves
- - salt and pepper to taste
- MUSTARD SAUCE
- 2 tablespoons all purpose flour
- 2 tablespoons mustard powder
- 1 tablespoon sugar
- - water
- - cider vinegar
How To Make fish soup
-
Step 1Combine all ingredients in large soup pot. Boil slowly for 30 minutes. Add salt and pepper to taste.
-
Step 2Remove 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.
-
Step 3Mustard 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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