Scallop soup

4 servings

Ingredients

Quantity Ingredient
1½ pounds Small fish, cleaned or fish trimmings*
3 cups Cold water
½ cup Chopped onion
¼ cup Chopped carrot
½ cup Chopped celery
½ cup White wine
1 Bay leaf
3 Peppercorns
3 Sprigs parsley
1 cup Clam juice
¾ pounds Fresh scallops
2 slices Bacon, diced
2 cups Diced, peeled potatoes
½ teaspoon Salt
¼ teaspoon White pepper
1 tablespoon Chopped parsley
½ teaspoon Dried thyme
2 cups Diced tomatoes
1½ cup Light cream, heated
¾ cup Crushed oyster crackers
2 tablespoons Butter
¼ cup Chopped parsley Ground mace to taste

Directions

*Heads, tails, and bones of mild ocean fish, or lobster and shrimp shells.

Wash fish trimmings in cold water; drain. Combine cold water, onion, carrot, celery, and wine in a heavy saucepan. Tie bay leaf, peppercorns, and parsley in small square of cheesecloth; add to pan along with fish. Bring to a boil; reduce heat and simmer 2 If scallops are large, halve or quartre and set aside. Saute bacon in separate large, heavy saucepan until it stars to brown. Add potatoes and saute until tender. Add salt, pepper, parsley, thyme, tomatoes, and reserved stock; stir well. Cook over medium heat for 15 minutes.

Add scallops to pot; bring to a gentle boil. Cover and cook over low heat 10-12 minutes or until scalllops are cooked. Stir in heated cream; do not let mixture boil. Slowly stir in crushed crackers; continue cooking, stirring, over low heat, until soup th Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94

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