Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Haddock or cod fillets,
-skinned and cut in bite
-size peces
-Stock:
-Skin, bones and heads of
-several fish
5 c Water
2 Onions
1 Carrot
1 tb Chopped parsley
1 Bay leaf
1/4 ts Thyme
6 Peppercorns
1/2 ts Salt
-Soup:
3 tb Butter
1 Onion, finely chopped
2 sm Carrots, finely sliced
2 Leeks, sliced
1 Stalk celery, sliced
1 Clove garlic, crushed
2 tb Flour
2 tb Tomato paste
1 c Canned tomatoes, pushed thru
-sieve
-Mace or nutmeg to taste
1 tb Chopped parsley
1/2 Cooked shrimp
-Paprika to taste

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 10-15 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.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By RBULLOCK#CONLINE.COM (RAYMOND BULLOCK)
On THU, 30 NOV 1995 032410 GMT

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