Pink Fish Soup

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.