Pink Fish Soup

* Exported from MasterCook *

PINK FISH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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



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