Recipes > Soup > Fish Soup > Fish Soup

Fish Soup


  • 6 slices of cod, hake or flounder
  • 4 onions
  • 3 tablespoons of cooking oil
  • 1 cup of tomatoes rubbed through a fine sieve
  • 1 bunch of potherbs
  • 3 pints of water
  • 6 tablespoons of flour
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of paprika
  • juice of 1 lemon
  • grated rind of 1/4 lemon


Mince onions very fine and then place the onions in a saucepan with the cooking oil. Cook until tender, but not brown; then add tomatoes, potherbs, and water. Bring to a boil and cook slowly for twenty minutes and then add the fish. Cook gently for thirty minutes and then add flour dissolved in 1/2 cup of water, salt, paprika, lemon juice and rind. Bring to a boil and cook for five minutes. Now lift the fish on slices of nicely toasted bread and strain over this the soup. Garnish with finely chopped parsley and one tablespoon of grated cheese.


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Mrs. Wilson's Cook Book (1920).

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