Pink Fish Soup

Name: Pink Fish Soup
Ingredients: 1 pound haddock or cod fillets; 5 cups water; 2 each onions; 1 each carrots; 1 tablespoon parsley leaves chopped; 1 each bay leaves; 1/4 teaspoon thyme; 6 each peppercorns; 1/2 teaspoon salt; 3 tablespoons butter; 1 each onions finely chopped; 2 small carrots finely; 2 each leeks sliced; 1 each celery stalks sliced; 1 each garlic cloves crushed; 2 tablespoons flour, all-purpose; 2 tablespoons tomato paste; 1 cup tomatoes canned; 1 tablespoon parsley leaves chopped; 1/2 each shrimp cooked; 1 x paprika to taste

21 ingredients

12 steps

Ingredients

1 pound haddock or cod fillets
5 cups water
2 each onions
1 each carrots
1 tablespoon parsley leaves chopped
1 each bay leaves
1/4 teaspoon thyme
6 each peppercorns
1/2 teaspoon salt
3 tablespoons butter
1 each onions finely chopped
2 small carrots finely
2 each leeks sliced
1 each celery stalks sliced
1 each garlic cloves crushed
2 tablespoons flour, all-purpose
2 tablespoons tomato paste
1 cup tomatoes canned
1 tablespoon parsley leaves chopped
1/2 each shrimp cooked
1 x paprika to taste

Directions

1

Refrigerate fish fillets while making stock.
2

Combine all stock ingredients; bring to a boil.
3

Lower heat and simmer 30 minutes.
4

Strain and reserve.
5

To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic.
6

Stir flour into vegetables; blend well.
7

Add tomato paste and tomatoes, stirring until well mixed.
8

Add mace or nutmeg and parsley; cover and cook over low heat 10 to 15 minutes.
9

Add strained stock and fish pieces to vegetables.
10

Bring to a boil, then simmer for 10 minutes.
11

Add shrimp and simmer until heated through.
12

Serve sprinkled with paprika.