Brittany Mixed Fish Soup
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
fish
|
|
| 2 | large |
onions
chopped |
|
| 3 | tablespoons |
butter
or margarine |
|
| 6 | each |
potatoes
peeled |
|
| 10 | cups |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 4 | each |
parsley sprigs
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
fish
|
|
| 2 | large |
onions
chopped |
|
| 45 | ml |
butter
or margarine |
|
| 6 | each |
potatoes
peeled |
|
| 2.4 | l |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
dried |
*
|
| 4 | each |
parsley sprigs
|
*
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Cut fish into chunks of equal size.
Sauté onions and garlic in heated butter or margarine in a large kettle until tender.
Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper.
Bring to a boil.
Add prepared fish and lower heat to moderate.
Cook, covered, about 25 minutes, until fish and potatoes are tender.
Remove and discard bay leaves. Put slices of bread in wide soup plates.
Ladle broth over bread.
Serve fish and potatoes separately on a platter.
