Breton Fisherman'S Soup
|Fish||2 1⁄2 Pound|
|Garlic||1 Clove (5 gm)|
|Mixed herbs||1 Bunch (100 gm)|
|Tomato puree||1 Tablespoon|
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 minutesÃ¢â‚¬â€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.