Crab-fish soup

6 servings

Ingredients

Quantity Ingredient
2 Stalks celery, finely chopped
1 Leek, finely chopped
1 Onion, diced
2 tablespoons Butter
½ pounds Perch fillets, chopped
1 quart Water
½ pounds Crabmeat
½ cup Dry white wine
1 teaspoon Salt
½ teaspoon White pepper
1 teaspoon Curry powder
1 teaspoon Fines herbes
½ cup Chopped parsley

Directions

Saute celery, leek, and onion, in butter for 3 minutes. Add fish and water to pot; simmer 15 minutes. Remove fish pieces with slotted spoon. Strain broth. return fish and stock topan. Add crabmeat to pot. Stir in wine, salt, pepper, curry powder, and fines herbes; bring to a boil, then remove from heat. Serve sprinkled with parsley.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94

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