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Breton Fisherman'S Soup

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Ingredients
  Fish 2 1⁄2 Pound
  Potatoes 1⁄2 Pound
  Carrots 3
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Mixed herbs 1 Bunch (100 gm)
  Clove 1
  Butter/Fat 4 Tablespoon
  Tomato puree 1 Tablespoon
  Toast slices 4
Directions

Melt 1 tablespoonful of butter, or fat, in a large pan; fry the onion in it, finely sliced, till it is golden brown.
Then add 3 pints of hot water, some pepper, and a little salt, and bring to the boil.
In this liquor cook the potatoes cut up into thin rings, with the garlic, bunch of mixed herbs, clove and chopped carrots, for 30 to 35 minutes—till the vegetables are cooked through but not pulped.
Now add the fish: bring to the boil again, and cook for 15 minutes.
Lift out the fish.
Put 3 tablespoonfuls of butter in a pan with slices of toast, and strain the soup over them.
Stir in the tomato puree; simmer for 10 minutes, covered.
Serve the fish and vegetables separately, with mild or wine vinegar to which you have added plenty of pepper.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Servings: 
4

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