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Finlandian Fish Soup

2 lbs. Perch, skin removed
4 oz. margarine
4 oz. flour
2 cups milk
2 cups Fish Stock*
1/2 cup heavy cream
1 bay leaf
2 ribs celery, diced
1 medium onion
2 dashes Tabasco sauce
1 pinch black pepper
1 bunch parsley, chopped fine


*Canned Clam Juice may be substituted for Fish Stock.


Dice the fish and cook in a saucepan with margarine. Add onion and celery. Immediately add the flour and stir. Next, add the milk, stock, bay leaf, Tabasco and black pepper. Let the soup thicken and add heavy cream. Adjust seasonings to your liking with salt and pepper. Garnish with chopped parsley.


Serves: 6.


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