Scallop soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small fish, cleaned or fish trimmings* |
| 3 | cups | Cold water |
| ½ | cup | Chopped onion |
| ¼ | cup | Chopped carrot |
| ½ | cup | Chopped celery |
| ½ | cup | White wine |
| 1 | Bay leaf | |
| 3 | Peppercorns | |
| 3 | Sprigs parsley | |
| 1 | cup | Clam juice |
| ¾ | pounds | Fresh scallops |
| 2 | slices | Bacon, diced |
| 2 | cups | Diced, peeled potatoes |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| 1 | tablespoon | Chopped parsley |
| ½ | teaspoon | Dried thyme |
| 2 | cups | Diced tomatoes |
| 1½ | cup | Light cream, heated |
| ¾ | cup | Crushed oyster crackers |
| 2 | tablespoons | Butter |
| ¼ | cup | Chopped parsley Ground mace to taste |
Directions
*Heads, tails, and bones of mild ocean fish, or lobster and shrimp shells.
Wash fish trimmings in cold water; drain. Combine cold water, onion, carrot, celery, and wine in a heavy saucepan. Tie bay leaf, peppercorns, and parsley in small square of cheesecloth; add to pan along with fish. Bring to a boil; reduce heat and simmer 2 If scallops are large, halve or quartre and set aside. Saute bacon in separate large, heavy saucepan until it stars to brown. Add potatoes and saute until tender. Add salt, pepper, parsley, thyme, tomatoes, and reserved stock; stir well. Cook over medium heat for 15 minutes.
Add scallops to pot; bring to a gentle boil. Cover and cook over low heat 10-12 minutes or until scalllops are cooked. Stir in heated cream; do not let mixture boil. Slowly stir in crushed crackers; continue cooking, stirring, over low heat, until soup th Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94