Fish Soup

Bouillon de Poisson

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Slices of Fish of Almost Any Variety
  • 4 Onions, Chopped Fine
  • 6 Tomatoes, Skinned a

Method

Chop the onions and fry them in the salad oil. Cut the tomatoes fine, add onions, and then put in all the other ingredients, except the Fish, adding the flour to make a good Roux. When brown add the water, and after it has boiled about a half hour, add the slices of Fish. When they are firm, remove the herb bouquet, add Cayenne pepper, salt and pepper to taste, and serve the Fish