Mock Oyster Soup Recipe

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 Updated 14/01/2016

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The salsify has a mild oyster flavor which is why this dish is called "Mock Oyster" soup. The fish trimming also add to the seafood taste.


  • 2 cups raw fish trimmings
  • sprig of parsley
  • 1 small carrot, peeled and sliced
  • 1 small turnip, peeled and sliced
  • 6 white peppercorns
  • a little mace
  • seasoning
  • 4 good roots of salsify, scraped and chopped into small pieces
  • 4 tablespoons butter
  • 1 level tablespoon flour
  • 2 pints water
  • 1/2 pint milk
(see measure conversions for more information on quantites)


  1. Put raw fish trimmings in a saucepan with 2 pints of water.
  2. Add the parsley, carrot, turnip, mace and peppercorns.
  3. Simmer gently for 1 hour, then strain.
  4. Put the salsify pieces in a saucepan with the strained stock and simmer for half an hour.
  5. Melt the butter in another saucepan, sprinkle in the flour, and stir over a gentle heat until it becomes a smooth paste.
  6. Cook for 2 - 3 minutes.
  7. Stir in gradually about a teacup of the soup into the paste.
  8. When quite smooth add this thickening to the soup and simmer for 5 minutes.
  9. Add seasoning to taste and 1/2 pint of hot milk.
  10. Bring to the boil and serve.

Prep Time: 5 minutes

Cook Time: 85 minutes

Yield: 4 portions


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