Pink Fish Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
haddock
or cod fillets |
|
| 1.2 | l |
water
|
|
| 2 | each |
onions
|
|
| 1 | each |
carrots
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 6 | each |
peppercorns
|
*
|
| 2.5 | ml |
salt
|
|
| Soup | |||
| 45 | ml |
butter
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | small |
carrots
finely |
|
| 2 | each |
leeks
sliced |
*
|
| 1 | each |
celery stalks
sliced |
|
| 1 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
tomato paste
|
|
| 237 | ml |
tomatoes
canned |
|
| 15 | ml |
parsley leaves
chopped |
|
| 0.5 | 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.
