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Fish Soup

2 lbs. Haddock Fillets
3 potatoes
2 carrots
Salt, pepper, parsley
2 quart stock
2 leeks
1/2 cup peas

Poach the fish in clear stock or water. Remove the fish to a plate. Dice carrots and potatoes and slice leeks and add to stock. Bring to a boil and simmer for 30 minutes. Add peas; season. Add fish in pieces. Bring back to a boil and serve. This is essentially a clear and quick soup and is best eaten immediately, with brown bread.

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