Belgian Fish Stew

Preparation info
  • Makes 8 cups 2 l ) ;

    4 to 6

    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

The removal of bones from carp is a tedious process. It’s easy to see why this fish is used, almost exclusively, ground up for gefilte fish. Once all the bones are removed, the fish is in many pieces, which is not so great for broiling or grilling, but perfectly suitable for soups. Monkfish, which is a good substitute, doesn’t usually come with the bones, but if using it, see if the fishmonger will send some along; or use 1½ cups (375 ml) fish stock and only 1 bottle of beer.