Fine fish soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2-3) lb whole white fish* | |
| 1 | Leek, green part only | |
| 1½ | quart | Water |
| 1 | tablespoon | Salt |
| ½ | teaspoon | White peppercorns |
| 2 | Bay leaves | |
| 1 | Sprig fresh thyme -or- | |
| ½ | teaspoon | Dried thyme |
| 3 | Sprigs parsley | |
| 2 | Potatoes, sliced | |
| 3 | Tomatoes, skinned and cut into pieces | |
| 2 | Cloves garlic, crushed | |
| 2 | tablespoons | Butter |
| ½ | pounds | Shrimp, cleaned |
| ½ | cup | Dry white wine |
| ¼ | cup | Chopped parsley |
Directions
*Cod, haddock, or hake, filleted, reserving head, skin, and bones Combine fish head, skin, bones, leek, water, salt, peppercorns, bay leaves, thyme, and parsley. Bring to a boil, cover and boil for 20 minutes. Strain stock. Cut fish fillet into pieces. In pan, saute potatoes, tomatoes, and garlic in butter for 5 minutes over low heat.
Add strained fish stock, fish pieces, shrimp, and wine; simmer 5 minutes. Sprinkle with parsleyand serve.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94