Recipes > Soup > Fish Soup > Fish Soup

Fish Soup


  • 1 red beet
  • 3 medium-sized onions
  • 1 carrot
  • 3 leeks
  • 6 branches of parsley
  • 1 1/2 cups of finely chopped cabbage
  • 2 cups of cold water
  • 3 cups of fish stock
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • juice of 1/2 lemon
  • 2 tablespoons of butter


Chop beet, onions, carrot, leeks, parsley and cabbage fine and then place in a saucepan and add cold water. Cook gently until the vegetables are very soft and then add fish stock. Stock made by cooking the head, fins and bones of 1 1/2 pounds of fish. Season with salt, paprika, lemon juice, and butter. Simmer slowly for fifteen minutes and then place the prepared fish in a tureen and pour over the broth. Sprinkle with paprika and finely chopped parsley and then serve at once.


Print recipe/article only


Mrs. Wilson's Cook Book (1920).

comments powered by Disqus