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Fine Fish Soup
Ingredients:
2-3 lb. cod or haddock
1-2 leeks
1 1/2 qts. water
1 Tbs. salt
1/2 tsp. white peppercorns
2 bay leaves
1 sprig thyme
Several sprigs parsley
2 potatoes, sliced
3 tomatoes, peeled and cut in pieces
1-2 cloves garlic, crushed
2 Tbs. butter
1/2 to 3/4 lb raw shrimp, peeled and deveined
1/2 c. white wine
Parsley and dill
2-3 lb. cod or haddock
1-2 leeks
1 1/2 qts. water
1 Tbs. salt
1/2 tsp. white peppercorns
2 bay leaves
1 sprig thyme
Several sprigs parsley
2 potatoes, sliced
3 tomatoes, peeled and cut in pieces
1-2 cloves garlic, crushed
2 Tbs. butter
1/2 to 3/4 lb raw shrimp, peeled and deveined
1/2 c. white wine
Parsley and dill
Directions:
Fillet the fish or ask the butchere to do so, saving the head, skin, and bones. Put all the trimmings in a pot. Wash the leeks carefully and put the green part in the pot. Add water, salt, peppercorns, bay leaves, thyme, and parsley. Let it boil covered, for 20 minutes. Saute the potatoes, tomatoes,and garlic in the butter for 5 minutes over low heat. Add the fish stock, which has been strained. Cut the fish fillets in pieces and let them simmer with the shrimp and white wine for about 5 minutes. Sprinkle with parsley and dill and serve with crisp, warm, white bread.
Makes 4 Servings
Fillet the fish or ask the butchere to do so, saving the head, skin, and bones. Put all the trimmings in a pot. Wash the leeks carefully and put the green part in the pot. Add water, salt, peppercorns, bay leaves, thyme, and parsley. Let it boil covered, for 20 minutes. Saute the potatoes, tomatoes,and garlic in the butter for 5 minutes over low heat. Add the fish stock, which has been strained. Cut the fish fillets in pieces and let them simmer with the shrimp and white wine for about 5 minutes. Sprinkle with parsley and dill and serve with crisp, warm, white bread.
Makes 4 Servings
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