Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Fish heads, bones, and skin -lengths
4 c Hot beef bouillon 1 Stalk celery, sliced into
1/2 Lemon, juiced 1/2 " lengths
1 sm Onion, sliced 2 Sprigs parsley
1 Stalk celery, sliced 2 c Hot beef broth
1 Carrot, sliced 2 tb Tomato paste
-Dumplings: 4 oz Can sliced mushrooms,
3/4 lb Cooked white fish fillets -drained
1/4 ts Salt 3 sm Tomatoes, skinned and
1/8 ts Pepper -quartered
1 tb Butter, softened 1 ts Curry powder
1 Egg, beaten 1 Green pepper, seeded and
3 Sprigs parsley, finely -sliced
-chopped 4 1/2 oz Can shrimp, drained
2 ts Lemon juice 3/4 c Dry white wine
2 tb Bread crumbs -Salt to taste
-Soup: -Pinch cayenne pepper
3 tb Vegetable oil -Pinch garlic powder
1 md Onion, sliced 1 Sprig parsley, chopped
5 Carrots, sliced into 1/2"

Simmer stock ingredients over low heat 1 hour; strain. To prepare
dumplings, put fish fillets thru meat grinder using fine blade.
Season with salt and pepper. Blend in butter and egg. Add parsley,
lemon juice and bread crumbs. Mix well and set aside. To prepare soup
ingredients, cook onion, carrot, celery, and parsley in vegetable oil
in Dutch oven, stirring constantly, until lightly browned. Add broth.
cover and simmer 20 minutes. Add fish stock, tomato paste, mushrooms,
tomatoes, curry powder and green pepper to vegetables. Simmer another
10 minutes. Moisten your hands and shape dumpling mixture into 1"
balls. Drop into simmering soup. Add shrimp and simmer 15 minutes
more. Pour in wine. Season with salt, cayenne, and garlic powder.
Heat soup thoroughly, stir in chopped parsley and serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By CAROLYN SHAW On 11-14-94

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