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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Pink Fish Soup
      Yield: 6 Servings
      1 lb Haddock or cod fillets;
           .. skinned and cut in bite
           .. size peces

           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

      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.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:59 EDT