For the fish stock, place all ingredients in
Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
hrimp, if frozen.
Rinse fish and shrimp; pat dry with
0 minutes.
Add the fish and shrimp and simmer, uncovered
nd very gently pushing the fish down.
Allow to cook
dd salt if necessary.
FISH SOUP:.
Heat the oil on
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Place turkey in casserole dish.
Cover with cheese and top with Italian tomato soup from can.
Garnish as desired.
Bake at 350\u00b0 for 30 minutes.
Brown the hamburger.
Drain the grease, then put the Italian tomato soup and brown sugar and chili powder.
Cook until hot. Taste to see if you need more seasoning.
Then turn the heat down to low and put the cheese on top.
Cover and let the cheese melt. Then put on the buns.
Combine soup, milk, butter and sugar in a heavy saucepan. Heat.
Yields 4 to 6 servings.
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
o combine.
Add the fish stock, tomatoes and 2 cups
In a large heavy soup pot or dutch oven over
hem dry.
Cut the fish into 2-inch chunks, discarding
Make a fish stock with cod bones, 1 whole onion, 3 whole garlic cloves, 2 carrots and 3 stalks of celery.
Boil for about an hour, then sieve the broth.
Saute 1 chopped onion with olive oil until soft. Add Italian parsley, then the fish broth.
Add 1 can tomatoes then the white wine.
Add fish 15 minutes before serving.
Serve as main meal with assorted breads and bottle of chilled Chablis!
roth. If you prefer your soup with a thicker consistency, reduce
Combine water and coconut mixture to make soup.
(Be sure to strain the ground coconut and water mix.)
Combine above ingredients into coconut milk mixture in a large pot.
Peel and boil plantains in a large pot that will hold all the ingredients together after boiling.
Once plantain are tender, mash like mashed potatoes, then set aside.
If you are using fish in this recipe, let fish cook in coconut milk mixture soup until tender. Serve hot.
Use large soup bowls to serve.
The mashed plantain are dipped into soup.
e prepared differently for this soup. Omit 1 Tablespoon of the
ell.
Meanwhile, for the soup, heat oil in a large