Fish Soup, Duchess of Devonshire

1. 1

   Take 2 of the haddocks, fillet them, and lay aside the fillets.

2. 2

   Take the other haddock and the bones, head, etc.

3. 3

   of the other two and add to quart water along with the onion and the bunch of savory herbs and boil to make a stock for two hours.

4. 4

   Skim and strain the stock.

5. 5

   Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat.

6. 6

   Season with the black pepper & the cayenne.

7. 7

   Add the fillets and cook until fish is done.

8. 8

   Just before serving add the beaten egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.