Fish soup with capers and onions

10 Servings

Ingredients

Quantity Ingredient
2 cups Minced onion
2 tablespoons Unsalted butter or safflower
Oil
⅔ cup Minced celery
⅔ cup Minced carrots
2 larges Seeded tomatoes -- cut into
Thin strips
1 cup Dry white wine
1½ pounds Whitefish -- bones removed
1 cup Peeled cucumber -- seeded &
Sliced
4 cups Water
2 tablespoons Capers -- drained
2 tablespoons Minced sour gherkin pickles
2 tablespoons Lemon juice -- to taste
Herbal salt substitute and
Pepper -- to taste
Minced parsley -- for
Garnish

Directions

1. In a large stockpot over medium-high heat, saute onion in butter until soft but not browned. Add celery, carrots, tomatoes, and wine. Continue to cook for 5 minutes.

2. Add fish and cucumber. Cook for 3 to 4 minutes, then add the water.

Bring to a boil. Lower heat and simmer until fish flakes (about 15 minutes). Add capers, pickles, lemon juice, and salt substitute and pepper to taste. Serve garnished with minced parsley.

Makes 11 cups.

Recipe By : the California Culinary Academy From: Date: File

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