Pink Fish Soup
8
8
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
|
* |
¼ | teaspoon |
thyme
|
* |
6 | each |
peppercorns
|
* |
½ | teaspoon |
salt
|
|
Soup | |||
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 |
all-purpose flour
|
|
2 | tablespoons |
tomato paste
|
|
1 | cup |
tomatoes
canned |
|
1 | tablespoon |
parsley leaves
chopped |
|
½ | each |
shrimp
cooked |
* |
1 | x |
paprika
to taste |
* |
Directions
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 10 to 15 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.
Nutrition Facts
Serving Size 614g (21.7 oz)Amount per Serving
Calories 25734% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
28%
Trans Fat
0g
Cholesterol 87mg
29%
Sodium 495mg
21%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
15%
Sugars g
Protein
48g
Vitamin A 155%
•
Vitamin C 32%
Calcium 10%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?