Side Pannel
Pink Fish Soup
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.
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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