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Estonian Fish Soup

1 lb. snapper
1 lb. any other white fish
1 1/2 qts. water
6 peppercorns
2 bay leaves
3 tbsp. margarine or butter
1 lg. onion
4 oz. fresh mushrooms
1 tbsp. flour
2 tbsp. tomato ketchup or paste
1 lg. sweet sour dill pickle
1 tbsp. capers
1 tbsp. dill
2 slices lemon
1/2 c. sour cream

Fish to be cleaned and filleted. Remaining bone and heads to be boiled with spices about 2 minutes and then drain through sieve. Melt margarine and saute finely chopped onions and mushrooms until golden brown about 10 minutes. Add flour, tomato paste, fish bouillon and fish (cut into small pieces). Boil about 10 minutes. Add finely chopped pickle, capers, dill and lemon (trim rind and remove seeds). Finally add sour cream to each serving.

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