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Fish Soup with Capers and Onions

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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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