Pink fish soup

 
                               PINK FISH SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
    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 Shaw's
          Collection
   Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK)
   On   THU, 30 NOV 1995 032410 GMT
  
 
 
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