Crab-fish soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Stalks celery, finely chopped | |
| 1 | Leek, finely chopped | |
| 1 | Onion, diced | |
| 2 | tablespoons | Butter |
| ½ | pounds | Perch fillets, chopped |
| 1 | quart | Water |
| ½ | pounds | Crabmeat |
| ½ | cup | Dry white wine |
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Fines herbes |
| ½ | cup | Chopped parsley |
Directions
Saute celery, leek, and onion, in butter for 3 minutes. Add fish and water to pot; simmer 15 minutes. Remove fish pieces with slotted spoon. Strain broth. return fish and stock topan. Add crabmeat to pot. Stir in wine, salt, pepper, curry powder, and fines herbes; bring to a boil, then remove from heat. Serve sprinkled with parsley.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94