MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pink Fish Soup
Categories:
Yield: 6 Servings
1 lb Haddock or cod fillets;
.. skinned and cut in bite
.. size peces
MMMMM---------------------------STOCK-----------------
Skin bones and heads of
.. several fish
5 c Water
2 Onions
1 Carrot
1 tb Chopped parsley
1 Bay leaf
1/4 ts Thyme
6 Peppercorns
1/2 ts Salt
MMMMM----------------------------SOUP-----------------
3 tb Butter
1 Onion; finely chopped
2 sm Carrots; finely sliced
2 Leeks; sliced
1 Stalk celery; sliced
1 Clove garlic; crushed
2 tb Flour
2 tb Tomato paste
1 c Canned tomatoes; pushed thru
.. sieve
Mace or nutmeg to taste
1 tb Chopped parsley
1/2 Cooked shrimp
Paprika to taste
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.
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