English edit

Alternative forms edit

Etymology edit

From Dutch waterzootje (for more, see zootje).

Noun edit

water souchy (countable and uncountable, plural water souchies)

  1. (archaic) A dish consisting of small fish stewed and served in a small amount of water.
    • 1851, Anne Cobbett, The English Housekeeper, Chapter 13:
      Water Souchy.

      Eels, whitings, soles, flounders, and mackerel are generally used. Stew it in clear fish stock, until done, eight minutes will be enough; add cayenne, catsup, an anchovy, and any other flavouring ingredient; let it boil up, skim, and serve hot altogether in a tureen.

References edit