Water Souchet

(18th Century)

600ml (1 pint) Water
450g (1lb) White Fish Bones, Skin, Heads and Trimmings
450g (1lb) Fillets of Whiting or Plaice
150ml (¼ pint) White Wine
50g (2oz) Parsley
12 Black Peppercorns
1 Lemon
1 Bouquet Garni
1 Bay Leaf
Salt and Pepper

Place the fish trimmings into a large saucepan and add the water, wine and salt.
Bring to the boil and skim.
Add the peppercorns, most of the parsley, bouquet garni and bay leaf.
Simmer for 30 minutes.
Strain through a very fine sieve, reserving the liquid.
Cut the fish into pieces.
Place the reserved liquid into a clean saucepan and bring to the boil.
Reduce the heat and add the fish pieces.
Poach until tender.
Add the juice of half of the lemon and season to taste.
Serve the fish with a quantity of the liquid, garnished with a lemon wedge and a sprinkling of chopped parsley.

Serves: 4

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Water Souchet

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