Shellfish and Tomato Soup

Cooking time—30 min.


  • 1 lb. cooked or 1 can of crawfish, crayfish or prawns
  • 2 raw potatoes
  • pt. fish stock
  • a bunch of herbs: fennel or tarragon, parsley, basil
  • 1 bay leaf
  • lemon juice
  • lemon rind
  • 1 lb. tomatoes or 1 medium-sized can
  • 1 onion
  • 2 oz. rice
  • ¼ pt. white wine or cider
  • chopped parsley
  • paprika pepper
  • ½ gill cream


Slice the potatoes thickly, and boil them till soft in ½ pt. fish stock with the herbs, lemon juice and a piece of lemon rind. Meanwhile cut up the tomatoes and chop the onion. Cook the tomatoes and onion without any other additions till they are quite soft. Sieve the potatoes and to them add all the stock. Bring the stock and potatoes to the boil, add the rice and cook till quite soft. Sieve the tomatoes and onion and add this purée to the thickened fish stock. Add the wine and the chopped fish and bring the soup to boiling-point. Grate in a little lemon rind, add the chopped parsley and season well. Off the heat, stir in the cream.

Serve at once.