A recipe for this Dutch fish stew appears in the first English-language Jewish cookbook under the anglicized name "water souchy.
2 parsnips, sliced
3 white or yellow onions, quarter
3 cups water
juice and rind of 1 lemon
1 teaspoon wine vinegar
1/8 teaspoon saffron strands
pinch of grated nutmeg or mace
1 bay leaf
1 teaspoon salt
1/2 teaspoon white pepper
4 large white fish fillets, about 2 1/2 pounds
1 tablespoon all-purpose flour
1 tablespoon butter, softened
1 egg yolk
1. Put the parsnips and onions in a saucepan over high heat and add water.
2. Cover the pan and bring to a boil. Cook for 15 minutes, or until the parsnips and onions are soft.
3. Add the lemon juice and rind, vinegar, spices and herbs, and salt and pepper.
4. Simmer over low heat for 5 minutes, then add the fish and simmer, covered, for 15 minutes. Remove the fish carefully and reserve it.
5. Strain the cooking liquid. In a small bowl, with a spoon work the flour and butter together into a paste.
6. Stir paste into the cooking liquid and stir to dissolve. Beat in the egg yolk, then return the liquid to the stove and stir over low heat until it thickens.
7. If the dish is to be served hot, return the fish to the pan to reheat.
8. If served cold, pour the liquid over the fish and let cool, then refrigerate until required.
9. Garnish with parsley sprigs and lemon slices.
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