White Broth of Fish

What, Where, When:

  • Fried fish with a creamy almond sauce.
  • Based on a recipe from central France, dated to approximately 1466.

Original Recipe and Translation

A white broth of fish.  It is made of almonds and fish fried in oil. And it has sugar in the white broth and over the (freshwater fish, bass), strew with pomegranate (seeds). And in it have also ginger powder – Le Recuil de Riom

Capons and herbs and shanks of beef.  Boil together, with saffron, and cinnamon, and whole Mecca ginger.  (Translation by Jennifer Soucy)


This recipe is from Le Recuil de Riom, a source more fully discussed in the full translation.  

  • Technically, the actual procedure for making the broth is not specified by the recipe, but almond-based white broths are common in 14th and 15th century France.
  • This is one of the only recipes to specify a garnish that I know of in 15th century France.

White Fish with Almond Sauce


  • Fish Filets

  • Oil

  • 10 oz Almonds

  • 1 ½ cup white wine

  • 1 tablespoon sugar

  • 4 oz fresh peeled ginger

  • Pomegranate seeds and additional almonds for garnish


  • Grind almonds, sugar, and ginger together.
  • Add wine and strain into a pot.
  • Simmer sauce until thickened, then keep warm.
  • Fry filets in oil, remove to platter and keep warm.
  • Lightly toast garnish almonds in hot fish oil.
  • Pour sauce over fish, Strew fried almonds and pomegranate seeds over sauced fish on platter.


  • Although not specified in the recipe, nor in any other similar recipe I’m aware of in 14th or 15th century France, the fish would be much tastier if lightly floured before frying.


Sources are detailed here.

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