Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 CAROLYN SHAW On 11-14-94

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