• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pink Fish Soup

  • Recipe Submitted by on

Category: Seafood, Soups

 Ingredients List

  • 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

 Directions

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.



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