Name: Fish Soup with Capers and Onions
Ingredients: 2 c Minced onion; 2 tb Unsalted butter or safflower; Oil; 2/3 c Minced celery; 2/3 c Minced carrots; 2 lg Seeded tomatoes -- cut into; Thin strips; 1 c Dry white wine; 1 1/2 lb Whitefish -- bones removed; 1 c Peeled cucumber -- seeded &; Sliced; 4 c Water; 2 tb Capers -- drained; 2 tb Minced sour gherkin pickles; 2 tb Lemon juice -- to taste; Herbal salt substitute and; Pepper -- to taste; Minced parsley -- for; Garnish

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	California		10	Servings

INGREDIENTS

2	c	Minced onion
2	tb	Unsalted butter or safflower
		Oil
2/3	c	Minced celery
2/3	c	Minced carrots
2	lg	Seeded tomatoes — cut into
		Thin strips
1	c	Dry white wine
1 1/2	lb	Whitefish — bones removed
1	c	Peeled cucumber — seeded &
		Sliced
4	c	Water
2	tb	Capers — drained
2	tb	Minced sour gherkin pickles
2	tb	Lemon juice — to taste
		Herbal salt substitute and
		Pepper — to taste
		Minced parsley — for
		Garnish

INSTRUCTIONS

1. In a large stockpot over medium-high heat, saute onion in butter until
soft but not browned. Add celery, carrots, tomatoes, and wine. Continue to
cook for 5 minutes.
2. Add fish and cucumber. Cook for 3 to 4 minutes, then add the water.
Bring to a boil. Lower heat and simmer until fish flakes (about 15
minutes). Add capers, pickles, lemon juice, and salt substitute and pepper
to taste. Serve garnished with minced parsley.
Makes 11 cups.
Recipe By     : the California Culinary Academy
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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