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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Fish Soup Normandy
      Yield: 6 Servings
    1/2 lb Fish heads bones and skin
      4 c  Hot beef bouillon
    1/2    Lemon; juiced
      1 sm Onion; sliced
      1    Stalk celery; sliced
      1    Carrot; sliced

    3/4 lb Cooked white fish fillets
    1/4 ts Salt
    1/8 ts Pepper
      1 tb Butter; softened
      1    Egg; beaten
      3    Sprigs parsley; finely
           .. chopped
      2 ts Lemon juice
      2 tb Bread crumbs

      3 tb Vegetable oil
      1 md Onion; sliced
      5    Carrots; sliced into 1/2"
           .. lengths
      1    Stalk celery; sliced into
           .. 1/2" lengths
      2    Sprigs parsley
      2 c  Hot beef broth
      2 tb Tomato paste
      4 oz Sliced mushrooms
      3 sm Tomatoes; skinned and
           .. quartered
      1 ts Curry powder
      1    Green pepper; seeded and
           .. sliced
  4 1/2 oz Cooked shrimp
    3/4 c  Dry white wine
           Salt to taste
           Pinch cayenne pepper
           Pinch garlic powder
      1    Sprig parsley; chopped
  Simmer stock ingredients over low heat 1 hour;
  To prepare dumplings, put fish fillets thru meat
  grinder using fine blade. Season with salt and
  pepper. Blend in butter and egg. Add parsley,
  lemon juice and bread crumbs. Mix well and set
  To prepare soup ingredients, cook onion, carrot,
  celery, and parsley in vegetable oil in Dutch
  oven, stirring constantly, until lightly browned.
  Add broth. Cover and simmer 20 minutes. Add fish
  stock, tomato paste, mushrooms, tomatoes, curry
  powder and green pepper to vegetables. Simmer
  another 10 minutes.
  Moisten your hands and shape dumpling mixture into
  1" balls. Drop into simmering soup. Add shrimp and
  simmer 15 minutes more. Pour in wine. Season with
  salt, cayenne, and garlic powder. Heat soup
  thoroughly, stir in chopped parsley and serve.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:19:14 EDT