Fish Soup

Bouillon de Poisson

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Slices of Fish of Almost Any Variety
  • 4 Onions, Chopped Fine
  • 6 Tomatoes, Skinned and Chopped Fine
  • An Herb Bouquet
  • A Sprig of Parsley
  • A Glassful of White Wine
  • 4 Tablespoonfuls of Salad Oil
  • 4 Tablespoonfuls of Flour
  • 3 Pints of Water


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 Soup in a tureen, pouring it over crusts of dried toast.