Pink fish soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Haddock or cod fillets, skinned and cut in bite size peces Stock: Skin, bones and heads of several fish |
| 5 | cups | Water |
| 2 | Onions | |
| 1 | Carrot | |
| 1 | tablespoon | Chopped parsley |
| 1 | Bay leaf | |
| ¼ | teaspoon | Thyme |
| 6 | Peppercorns | |
| ½ | teaspoon | Salt Soup: |
| 3 | tablespoons | Butter |
| 1 | Onion, finely chopped | |
| 2 | smalls | Carrots, finely sliced |
| 2 | Leeks, sliced | |
| 1 | Stalk celery, sliced | |
| 1 | Clove garlic, crushed | |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Tomato paste |
| 1 | cup | Canned tomatoes, pushed thru sieve Mace or nutmeg to taste |
| 1 | tablespoon | Chopped parsley |
| ½ | pounds | Cooked shrimp Paprika to taste |
Directions
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.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94