Pink Fish Soup
| Yield: | 6 Servings |
| Categories: | Seafood, Soups |
| 1 | lb | Haddock or cod fillets, skinned and cut in bite size peces Stock: Skin, bones and heads of several fish |
| 5 | c | Water |
| 2 | Onions | |
| 1 | Carrot | |
| 1 | tb | Chopped parsley |
| 1 | Bay leaf | |
| 1/4 | ts | Thyme |
| 6 | Peppercorns | |
| Salt Soup: | ||
| 3 | tb | Butter |
| 1 | Onion, finely chopped | |
| 2 | sm | Carrots, finely sliced |
| 2 | Leeks, sliced | |
| 1 | Stalk celery, sliced | |
| 1 | Clove garlic, crushed | |
| 2 | tb | Flour |
| 2 | tb | Tomato paste |
| 1 | c | Canned tomatoes, pushed thru sieve Mace or nutmeg to taste |
| 1 | tb | Chopped parsley |
| 1/2 | Cooked shrimp Paprika to taste |
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