MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Fish Soup Normandy
Categories:
Yield: 6 Servings
MMMMM---------------------------STOCK-----------------
1/2 lb Fish heads bones and skin
4 c Hot beef bouillon
1/2 Lemon; juiced
1 sm Onion; sliced
1 Stalk celery; sliced
1 Carrot; sliced
MMMMM-------------------------DUMPLINGS---------------
3/4 lb Cooked white fish fillets
1/4 ts Salt
1/8 ts Pepper
1 tb Butter; softened
1 Egg; beaten
3 Sprigs parsley; finely
.. chopped
2 ts Lemon juice
2 tb Bread crumbs
MMMMM----------------------------SOUP-----------------
3 tb Vegetable oil
1 md Onion; sliced
5 Carrots; sliced into 1/2"
.. lengths
1 Stalk celery; sliced into
.. 1/2" lengths
2 Sprigs parsley
2 c Hot beef broth
2 tb Tomato paste
4 oz Sliced mushrooms
3 sm Tomatoes; skinned and
.. quartered
1 ts Curry powder
1 Green pepper; seeded and
.. sliced
4 1/2 oz Cooked shrimp
3/4 c Dry white wine
Salt to taste
Pinch cayenne pepper
Pinch garlic powder
1 Sprig parsley; chopped
Simmer stock ingredients over low heat 1 hour;
strain.
To prepare dumplings, put fish fillets thru meat
grinder using fine blade. Season with salt and
pepper. Blend in butter and egg. Add parsley,
lemon juice and bread crumbs. Mix well and set
aside.
To prepare soup ingredients, cook onion, carrot,
celery, and parsley in vegetable oil in Dutch
oven, stirring constantly, until lightly browned.
Add broth. Cover and simmer 20 minutes. Add fish
stock, tomato paste, mushrooms, tomatoes, curry
powder and green pepper to vegetables. Simmer
another 10 minutes.
Moisten your hands and shape dumpling mixture into
1" balls. Drop into simmering soup. Add shrimp and
simmer 15 minutes more. Pour in wine. Season with
salt, cayenne, and garlic powder. Heat soup
thoroughly, stir in chopped parsley and serve.
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