FISH SOUP
Fish soup made with fresh stock has bags of flavour and economically uses up all the fish. Make it as simple or luxurious as you wish.
Sea food Soup
Ingredients:
1L Fish / Chicken Stock
- 2 Onions, finely chopped
- 2 Carrots
- 50g Butter
- Salt, pepper, turmeric
- 250ml Cream
- 2 Egg yolks
- 50g Flour
- 1½kg Firm Fish
- ½kg Peeled Shrimps
- ½kg Cooked mussels
Method:
- Melt butter in a large saucepan. Saute onions and carrots.
- Mix in flour and dilute with fish stock. Bring to boil for 10 minutes
- Add diced fish and simmer until fish is cooked through.
- Add salt, pepper & turmeric to taste
- Before serving add in mussels and shrimps.
- Mix cream & egg yolks & add to soup.
- Garnish with parsley and serve with bread.
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