Scallop Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Small fish, cleaned or fish
2 slice: Bacon, diced
-trimmings*,
2 cup: Diced, peeled potatoes
3 cup: Cold water,
1/2 tsp: Salt,
1/2 cup: Chopped onion,
1/4 tsp: White pepper,
1/4 cup: Chopped carrot,
1 tbsp: Chopped parsley,
1/2 cup: Chopped celery,
1/2 tsp: Dried thyme,
1/2 cup: White wine,
2 cup: Diced tomatoes,
1: Bay leaf,
1 1/2 cup: Light cream, heated
3: Peppercorns,
3/4 cup: Crushed oyster crackers,
3 Sprigs: parsley,
2 tbsp: Butter,
1 cup: Clam juice,
1/4 cup: Chopped parsley,
3/4 lbs: Fresh scallops,
-Ground mace to taste,
Directions:
*Heads, tails, and bones of mild ocean fish, or lobster and shrimp
shells.
Wash fish trimmings in cold water; drain. Combine cold water, onion,
carrot, celery, and wine in a heavy saucepan. Tie bay leaf,
peppercorns, and parsley in small square of cheesecloth; add to pan
along with fish. Bring to a boil; reduce heat and simmer 2 If
scallops are large, halve or quartre and set aside. Saute bacon in
separate large, heavy saucepan until it stars to brown. Add potatoes
and saute until tender. Add salt, pepper, parsley, thyme, tomatoes,
and reserved stock; stir well. Cook over medium heat for 15 minutes.
Add scallops to pot; bring to a gentle boil. Cover and cook over low
heat 10-12 minutes or until scalllops are cooked. Stir in heated
cream; do not let mixture boil. Slowly stir in crushed crackers;
continue cooking, stirring, over low heat, until soup th
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaws
Collection Submitted By CAROLYN SHAW On 12-12-94
Source from luhu.jp
shells.
Wash fish trimmings in cold water; drain. Combine cold water, onion,
carrot, celery, and wine in a heavy saucepan. Tie bay leaf,
peppercorns, and parsley in small square of cheesecloth; add to pan
along with fish. Bring to a boil; reduce heat and simmer 2 If
scallops are large, halve or quartre and set aside. Saute bacon in
separate large, heavy saucepan until it stars to brown. Add potatoes
and saute until tender. Add salt, pepper, parsley, thyme, tomatoes,
and reserved stock; stir well. Cook over medium heat for 15 minutes.
Add scallops to pot; bring to a gentle boil. Cover and cook over low
heat 10-12 minutes or until scalllops are cooked. Stir in heated
cream; do not let mixture boil. Slowly stir in crushed crackers;
continue cooking, stirring, over low heat, until soup th
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaws
Collection Submitted By CAROLYN SHAW On 12-12-94
Source from luhu.jp