Fish Soup With Capers And Onions

The fact is, the higher up we find ourselves in terms of power, influence, and wealth – the more people look up to us – the more vulnerable we are to pride and self-deceit, and the more prone we are to be blind to our spiritual needs and deficiencies. Once we are established in a position of influence, we have a reputation to maintain. We have a lot to lose if we get honest about our real spiritual needs. For most of us, the subtle encroachment of pride is more dangerous, and more likely to render us useless to God and others, than any other kind of failure.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	California		10	Servings

INGREDIENTS

2	c	Minced onion
2	T	Unsalted butter or safflower
		Oil
2/3	c	Minced celery
2/3	c	Minced carrots
2		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	T	Capers, drained
2	T	Minced sour gherkin pickles
2	T	Lemon juice, to taste
		Herbal salt substitute and
		Pepper, to taste
		Minced parsley, for
		Garnish

INSTRUCTIONS

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. 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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