Pink Fish Soup Recipe

Pink Fish Soup Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Haddock or cod fillets, skinned and cut in bite size peces Stock: Skin, bones and heads of several fish
5 cup: Water,
2: Onions,
1: Carrot,
1 tbsp: Chopped parsley,
1: Bay leaf,
1/4 tsp: Thyme,
6: Peppercorns,
1/2 tsp: Salt Soup:,
3 tbsp: Butter,
1: Onion, finely chopped
2 small: Carrots, finely sliced
2: Leeks, sliced
1 Stalk: celery, sliced
1 Clove: garlic, crushed
2 tbsp: Flour,
2 tbsp: Tomato paste,
1 cup: Canned tomatoes, pushed thru sieve Mace or nutmeg to taste
1 tbsp: Chopped parsley,
1/2: Cooked shrimp Paprika to taste,

Directions:

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 Shaws
Collection Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK)
On THU, 30 NOV 1995 032410 GMT


Source from luhu.jp