Fish Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

In Russia this soup is usually made from fish which are either not found in England—such as sturgeon—or which are not generally used, such as perch or tench. But it can be made with any kind of fish, such as turbot, whiting, brill, eel, etc.


  • 3 or 4 lbs. of fish
  • 2 quarts of water
  • ½ a glass of white wine
  • 2 or 3 onions
  • 1 stick of celery, a few spring onions, parsley, fennel, peppercorns, salt.


Bone the fish, and set aside about 1 lb, cut in 2 inch lengths. Put the bones and the remainder of the fish in a saucepan, cover with cold water, bring to the boil and skim. Then add the sliced vegetables, the herbs and the seasoning. Simmer gently for 1 hour. Meanwhile, cook the pieces of fish in a little butter, and either leave them whole or make into fish quennelles or dumplings. Add either the one or the other to the strained soup before serving, as well as a few spring onions also cooked in a little butter.