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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
874
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).