Soupe au Poisson. IV

Method

Get a pound of mixed fish, one mackerel, one herring, one mullet, one whiting, a few sprats, a small piece of haddock, two or three oysters, and a small crab. Clean and wash the fish; boil the crab; put aside till wanted.

To make your stock, put into a rather flat saucepan a wineglassful of olive oil, a wineglassful of dry, white wine, a bay leaf, a little thyme, a few cloves, three heads of garlic finely chopped, and, cut in thin slices, three tomatoes, three onions, two leeks, also parsley, salt and pepper. Cook all this till brown, stirring all the time; then add hot water little by little till you get about double the quantity required. Then put in the fish and boil for about one hour with lid on.

Pass through a sieve, bring to the boil again, add a pinch of saffron, the flesh of the crab and spaghetti. Cook about a quarter of an hour, and just before serving add grated cheese.

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