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Anchovy Bisque
A milk-and-cream fish bisque finished with anchovy paste and finely cut anchovies.
Method
Steps
Step 1
Put the finely sliced carrot, white onion, leeks, celery and parsley in a saucepan with the thyme, bay leaf and clove. Pour in the two and a half quarts of water and boil for about thirty minutes.
Step 2
Add the pound of clean raw haddock bones and the half teaspoon of paprika. Return to a gentle boil and cook for about thirty minutes more, until any attached fish flesh is fully cooked.
Step 3
In another saucepan, heat the ounce of butter with the two and a half ounces of flour for two minutes, stirring. Strain all the actual fish broth through a fine conical strainer into this roux, leaving the bones and spent vegetables behind.
Step 4
Add the one and a half pints of milk and stir until boiling. Let it boil gently for about thirty minutes, stirring to prevent sticking.
Step 5
Gradually mix in the two ounces of anchovy paste and the two gills of cream. Boil gently for five minutes, then remove from the heat and strain through clean cheesecloth into a hot soup tureen, checking that no bone fragments remain.
Step 6
Cut the six prepared anchovy bodies into very small pieces, stir them into the strained bisque and serve hot.
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