Yield: 4 Servings
Measure | Ingredient |
---|---|
½ \N | Onion, diced |
1 \N | Celery stalks; diced |
1 cup | Wine, white |
1 pounds | Fish bones of white-fleshed fish |
1 quart | Water |
3 \N | Peppercorns, black |
½ \N | Bay leaf |
3 \N | Parsley, sprigs |
1 quart | Stock, fish |
¼ pounds | Salmon, diced |
½ cup | Cream, whipped |
\N \N | Dill, fresh; chopped |
FISH STOCK
SOUP
=============================> Directions <========================= TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth.
FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream.
Place in a soup tureen or individual bowls. Sprinkle with dill.
Preparation: simmer Cuisine: French Source: The Chaparral Food Group: Seafood Meals: lunch, dinner Courses: Soup Temperature: hot