White fish soup with green fishballs

Name: White fish soup with green fishballs
Yield: To serve four-six
Cuisine: Northern Europe
Ingredients: 575 g (1¼ lb) firm white fish, fresh or frozen, for instance haddock, coley, angler, hake - 450 g (1 lb) for the soup and 100 g (¼ lb) for the fishballs; 575 g (1¼ lb) firm white fish, fresh or frozen, for instance haddock, coley, angler, hake - 450 g (1 lb) for the soup and 100 g (¼ lb) for the fishballs; 575 g (1¼ lb) firm white fish, fresh or frozen, for instance haddock, coley, angler, hake - 450 g (1 lb) for the soup and 100 g (¼ lb) for the fishballs; 575 g (1¼ lb) firm white fish, fresh or frozen, for instance haddock, coley, angler, hake - 450 g (1 lb) for the soup and 100 g (¼ lb) for the fishballs; 575 g (1¼ lb) firm white fish, fresh or frozen, for instance haddock, coley, angler, hake - 450 g (1 lb) for the soup and 100 g (¼ lb) for the fishballs; 575 g (1¼ lb) firm white fish, fresh or frozen, for instance haddock, coley, angler, hake - 450 g (1 lb) for the soup and 100 g (¼ lb) for the fishballs; 575 g (1¼ lb) firm white fish, fresh or frozen, for instance haddock, coley, angler, hake - 450 g (1 lb) for the soup and 100 g (¼ lb) for the fishballs; 1 small glass white wine; 50 g (2 oz) butter; 50 g (2 oz) flour; salt and freshly ground pepper; salt and freshly ground pepper; 150 ml (¼ pint) single cream; 100 g (¼ lb) raw fish; 1 anchovy; 2 heaped tablespoons fresh white breadcrumbs; cayenne pepper; 1 small egg; 2 tablespoons chopped parsley; 2 tablespoons chopped parsley

Preparation info

To serve
four-six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Lady Sarah Lindsay was evidently an exceedingly popular country house guest in the early nineteenth century, and was welcome at many of the great English houses. Luckily for us, her round of visits bore fruit in the form of a little cookery book of the most exquisite recipes given by her hosts and hostesses, including this very delicate creamy-white soup on which bobbed green-speckled fishballs the size of marbles.

Ingredients

Europe
United Kingdom
Soup
Fish course
Pescatarian

Ingredients

Method