| 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
A Message from our Provider:
“God owns you, and every molecule you have ever touched”