Pink Fish Soup

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Pink Fish Soup Ingredients

1 lb Haddock or cod fillets,	1 Onion, finely chopped
5 c Water	2 sm Carrots, finely sliced
2 Onions	2 Leeks, sliced
1 Carrot	1 Stalk celery, sliced
1 tb Chopped parsley	1 Clove garlic, crushed
1 Bay leaf	2 tb Flour
1/4 ts Thyme	2 tb Tomato paste
6 Peppercorns	1 c Canned tomatoes, pushed thru
1/2 ts Salt	1 tb Chopped parsley
3 tb Butter	1/2 Cooked shrimp

Instructions for Pink Fish Soup

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 Shaws Collection Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK) On THU, 30 NOV 1995 032410 GMT From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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