Pink fish soup

6 servings

Ingredients

Quantity Ingredient
1 pounds Haddock or cod fillets, skinned and cut in bite size peces Stock: Skin, bones and heads of several fish
5 cups Water
2 Onions
1 Carrot
1 tablespoon Chopped parsley
1 Bay leaf
¼ teaspoon Thyme
6 Peppercorns
½ teaspoon Salt Soup:
3 tablespoons Butter
1 Onion, finely chopped
2 smalls Carrots, finely sliced
2 Leeks, sliced
1 Stalk celery, sliced
1 Clove garlic, crushed
2 tablespoons Flour
2 tablespoons Tomato paste
1 cup Canned tomatoes, pushed thru sieve Mace or nutmeg to taste
1 tablespoon Chopped parsley
½ pounds Cooked shrimp Paprika to taste

Directions

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 CAROLYN SHAW On 11-14-94

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