Recipes > Soup > Water Souchet

Water Souchet


  • 6 small fish
  • 1 teaspoonful of salt
  • 12 peppercorns
  • 1 carrot
  • 1 small turnip
  • 1 onion
  • 1 small piece of celery
  • 1 fagot of herbs
  • lemon juice
  • chopped parsley


Choose small fish of different kinds and fillet them. As only half the fillets are wanted for the souchet, the rest may be dressed in another way. Wash the bones in cold water and remove the black substance from them, put them into two quarts of cold water with salt, and when it boils remove the scum and add peppercorns, carrot, turnip, onion, celery, and herbs. Put the vegetables in whole. Boil this together for one hour, then strain off through a hair sieve and return to the saucepan; wash the vegetables that have been boiled in it, slice them up and put them into the liquor. Cut the fillets of fish into small pieces and put them in; simmer for half an hour, then put in a little lemon juice, pour into a tureen, and sprinkle a little chopped parsley on the top. Send brown bread and butter to table with it and a lemon.

Time: 1 1/2 hours


The Art of Living in Australia (1893).


Print recipe/article only

comments powered by Disqus