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Fish Soup
Preparation info
- Makes
4 to 6
servings - Difficulty
Easy
Appears in
Published 1972
Country fishermen say it’s a fine way to cook the smallest fish
Ingredients
6 to 8 1 qt 5
Method
- Combine fish, water, parsley sprigs, carrots, celery, onions, lemon, salt and pepper in kettle. Simmer 1 to 2 hours. Strain stock.
- Beat cream and egg yolks in large bowl. Add chopped parsley.
- Pour hot stock over cream-egg mixture; blend thoroughly and serve at once.