Fine fish soup

Yield: 4 servings

Measure Ingredient
1 \N (2-3) lb whole white fish*
1 \N Leek, green part only
1½ quart Water
1 tablespoon Salt
½ teaspoon White peppercorns
2 \N Bay leaves
1 \N Sprig fresh thyme -or-
½ teaspoon Dried thyme
3 \N Sprigs parsley
2 \N Potatoes, sliced
3 \N Tomatoes, skinned and cut into pieces
2 \N Cloves garlic, crushed
2 tablespoons Butter
½ pounds Shrimp, cleaned
½ cup Dry white wine
¼ cup Chopped parsley

*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

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