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Boston Fish Soup - Stew
2 lbs. fish fillets, fresh or frozen (perch, cod, flounder)
4 slices bacon
4 med. onions
2 pkgs. frozen mixed vegetables
1 tsp. salt
1/2 tsp. rosemary
1/2 tsp. thyme
1 tbsp. diced parsley
1 (1 lb.) can tomato wedges
2 (10 oz.) cans cream of potato soup
1 c. milk
1 c. half and half (or evaporated canned milk)
Thaw fish. Fry bacon until crisp. Remove from pan; reserve. Add onion and frozen vegetables, salt and seasonings to bacon drippings. Cover and simmer for 10 minutes. Add fish. Simmer gently another 10 minutes. Break up fish with a spoon. Add tomatoes, undrained. Combine soup, milk and cream in a bowl. Stir this into fish mixture. Heat to serving temperature. Add crumbled bacon before serving. Serves 8. Great with tossed green salad and crusty bread.