Recipe - Pink Fish Soup

1 pound Haddock or cod fillets,
skinned and cut in bite
size peces
Stock:
Skin, bones and heads of
several fish
5 cup Water
2 Onions
1 Carrot
1 tablespoon Chopped parsley
1 Bay leaf
One fourth teaspoon Thyme
6 Peppercorns
One half teaspoon Salt
Soup:
3 tablespoon Butter
1 Onion, finely chopped
2 small Carrots, finely cut or sliced up
2 Leeks, cut or sliced up
1 Stalk celery, cut or sliced up
1 Clove garlic, crushed
2 tablespoon Flour
2 tablespoon Tomato paste
1 cup Canned tomatoes, pushed thru
sieve
Mace or nutmeg to taste
1 tablespoon Chopped parsley
One half Cooked shrimp
Paprika to taste

Refrigerate fish fillets while making stock. Combine all stock
ingredients; bring to a boil. Lower heat and simmer 30 minutes. Strain and
reserve. To make soup, cook, covered over low heat for 5 minutes, the
butter, onion, carrot, leek, celery and garlic. Stir flour into vegetables;
blend well. Add tomato paste and tomatoes, stirring until well mixed. Add
mace or nutmeg and parsley; cover and cook over low heat 1015 minutes. Add
strained stock and fish pieces to vegetables.
Bring to a boil, then simmer for 10 minutes. Add shrimp and simmer until
heated through. Serve sprinkled with paprika.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK) On
THU, 30 NOV 1995 032410 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini