Recipe - Fish Soup With Capers And Onions

2 cup Minced onion
2 tablespoon Unsalted butter or safflower
Oil
2/3 cup Minced celery
2/3 cup Minced carrots
2 lg Seeded tomatoes cut into
Thin strips
1 cup Dry white wine
1 One half pound Whitefish bones removed
1 cup Peeled cucumber seeded &
Sliced
4 cup Water
2 tablespoon Capers drained
2 tablespoon Minced sour gherkin pickles
2 tablespoon Lemon juice to taste
Herbal salt substitute and
Pepper to taste
Minced parsley for
Garnish

1. In a large stockpot over mediumhigh heat, saute onion in butter until
soft but not browned. Add celery, carrots, tomatoes, and wine. Continue to
cook for 5 minutes.

2. Add fish and cucumber. Cook for 3 to 4 minutes, then add the water.
Bring to a boil. Lower heat and simmer until fish flakes (about 15
minutes). Add capers, pickles, lemon juice, and salt substitute and pepper
to taste. Serve garnished with minced parsley.

Makes 11 cups.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip