Fish soup with capers and onions
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Minced onion |
| 2 | tablespoons | Unsalted butter or safflower |
| Oil | ||
| ⅔ | cup | Minced celery |
| ⅔ | cup | Minced carrots |
| 2 | larges | Seeded tomatoes -- cut into |
| Thin strips | ||
| 1 | cup | Dry white wine |
| 1½ | pounds | Whitefish -- bones removed |
| 1 | cup | Peeled cucumber -- seeded & |
| Sliced | ||
| 4 | cups | Water |
| 2 | tablespoons | Capers -- drained |
| 2 | tablespoons | Minced sour gherkin pickles |
| 2 | tablespoons | Lemon juice -- to taste |
| Herbal salt substitute and | ||
| Pepper -- to taste | ||
| Minced parsley -- for | ||
| Garnish | ||
Directions
1. In a large stockpot over medium-high heat, saute onion in butter until soft but not browned. Add celery, carrots, tomatoes, and wine. Continue to cook for 5 minutes.
2. Add fish and cucumber. Cook for 3 to 4 minutes, then add the water.
Bring to a boil. Lower heat and simmer until fish flakes (about 15 minutes). Add capers, pickles, lemon juice, and salt substitute and pepper to taste. Serve garnished with minced parsley.
Makes 11 cups.
Recipe By : the California Culinary Academy From: Date: File