| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Soups | 6 | Servings | |
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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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