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Fish Soup, Duchess of Devonshire

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“This recipe is from Deborah, the dowager duchess of Devonshire. She is the youngest of the famous Mitford sisters. She once had tea with Hitler when visiting her sister, Unity, in Germany, but as she does not speak German she could not understand anything he said. She is now 89 and in her old age has become an Elvis Presley fan, having been to Graceland at least twice. When asked if she would rather have tea with Hitler or Elvis so replied "Elvis of course". Her home at Chatsworth is filled with Elvis memorabilia.”
2hrs 20mins
1 quart

Ingredients Nutrition


  1. Take 2 of the haddocks, fillet them, and lay aside the fillets.
  2. Take the other haddock and the bones, head, etc. 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.
  3. Skim and strain the stock.
  4. Thicken the strained stock with the flour, butter, and cream, stirring all the while as you heat.
  5. Season with the black pepper & the cayenne.
  6. Add the fillets and cook until fish is done.
  7. Just before serving add the beaten egg.

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