Water Sootje or Souchet or Souchy

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This very simple dish of fish stew was introduced into England from Holland in the time of William and Mary. This recipe is from Greenwich, where people used to go on purpose to eat whitebait while sitting at ease and watching the traffic of the river. The Water Souchy was kept ready and was served to them while they waited for the whitebait to be fried. The fish used were mostly the odd small ones taken from the whitebait nets and any others available. If of any size they were cleaned and