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Fish Soup with Capers and Onions
2 c Minced onion
2 tb Unsalted butter or safflower oil
2/3 c Minced celery
2/3 c Minced carrots
2 lg Seeded tomatoes -- cut into thin strips
1 c Dry white wine
1 1/2 lb Whitefish -- bones removed
1 c Peeled cucumber -- seeded & sliced
4 c Water
2 tb Capers -- drained
2 tb Minced sour gherkin pickles
2 tb Lemon juice -- to taste
Herbal salt substitute and pepper -- to taste
Minced parsley -- for garnish
In a large stockpot over medium-high heat, saute onion in butter until
soft but not browned. Add celery, carrots, tomatoes, and wine. Continue to
cook for 5 minutes.
Add fish and cucumber. Cook for 3 to 4 minutes, then add the water.
Bring to a boil. Lower heat and simmer until fish flakes (about 15
minutes). Add capers, pickles, lemon juice, and salt substitute and pepper
to taste. Serve garnished with minced parsley.
Makes 11 cups.