Shellfish and Tomato Soup

Name: Shellfish and Tomato Soup
Cook time: 30 min
Total time: 30 min
Ingredients: ½ gill cream; chopped parsley; paprika pepper; 1 lb. tomatoes or 1 medium-sized can; lemon rind; lemon juice; 1 bay leaf; ¼ pt. white wine or cider; ¼ pt. white wine or cider; 2 oz. rice; 1 onion; a bunch of herbs: fennel or tarragon, parsley, basil; 1½ pt. fish stock; 2 raw potatoes; 1 lb. cooked or 1 can of crawfish, crayfish or prawns; a bunch of herbs: fennel or tarragon, parsley, basil; a bunch of herbs: fennel or tarragon, parsley, basil; a bunch of herbs: fennel or tarragon, parsley, basil; a bunch of herbs: fennel or tarragon, parsley, basil; 1 lb. cooked or 1 can of crawfish, crayfish or prawns; 1 lb. cooked or 1 can of crawfish, crayfish or prawns

Preparation info

4–6
helpings

Difficulty
Easy
Ready in
30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

1 lb. cooked or 1 can of crawfish, crayfish or prawns
2

Soup
Gluten-free
Pescatarian

Method

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