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Pink Fish Soup

1 lb Haddock or cod fillets,

-skinned and cut in bite -size peces -Stock: -Skin, bones and heads of -several fish 5 c Water

2 Onions

1 Carrot

1 tb Chopped parsley

1 Bay leaf

1/4 ts Thyme

6 Peppercorns

1/2 ts Salt

-Soup: 3 tb Butter

1 Onion, finely chopped

2 sm Carrots, finely sliced

2 Leeks, sliced

1 Stalk celery, sliced

1 Clove garlic, crushed

2 tb Flour

2 tb Tomato paste

1 c Canned tomatoes, pushed thru

-sieve -Mace or nutmeg to taste 1 tb Chopped parsley

1/2 Cooked shrimp

-Paprika to taste

Refrigerate fish fillets while making stock. Combine all stock ingredients; bring to a boil. Lower heat and simmer 30 minutes. Strain and reserve. To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic. Stir flour into vegetables; blend well. Add tomato paste and tomatoes, stirring until well mixed. Add mace or nutmeg and parsley; cover and cook over low heat 10-15 minutes. Add strained stock and fish pieces to vegetables. Bring to a boil, then simmer for 10 minutes. Add shrimp and simmer until heated through. Serve sprinkled with paprika. Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK) On THU, 30 NOV 1995 032410 GMT





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