Cooking Recipe Pink Fish Soup

Recipe Ingredients

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

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

Categories matching this recipe

Seafood ,Soups