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Olive oil (to cover bottom of kettle)
1/2 c. finely chopped onion
1 tsp. chopped garlic
3/4 c. chopped green pepper
3/4 c. chopped carrot
1 bay leaf
2 tsp. fresh thyme or 1/2 tsp. dried thyme
1 c. white wine
1 c. chopped tomatoes
1/3 lb. potatoes
1 lb. cod, scrod or other white, non-oily fish
1 c. heavy cream
1/4 c. chopped parsley
Heat olive oil in kettle and add onion, garlic, green pepper and carrots. Cook, stirring until onions are wilted. Add bay leaf, thyme, wine and tomatoes. Bring to a boil. Peel potatoes and cut into 1/2 inch cubes. Drop briefly in cold water, then add to soup. Cover and cook 10 minutes. Add 1 cup water. Uncover and cook 5 minutes. Add the fish and simmer 3 minutes. Add cream and bring to boil. Stir in parsley; add salt and pepper if needed. Makes 4 servings.