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What
a wonderful fish soup to use a few of your fresh vegetables out
of your garden in. |
2 large red potatoes { about 1 pound
}
1 medium onion, chopped
1/4 cup chopped celery
3 T. butter
2 cups water
2 fresh tomatoes cut in quarters, or 1 ~ 16 oz. can whole tomatoes,
drained
1/2 cup white wine ~ optional
1 tea. salt or to taste
Dash of pepper
3 T. all-purpose flour
1/4 cup cold water
1/2 cup half and half cream
1 pound fresh cod fillet { or frozen cod ~ thawed }
 Wash
potatoes; cut into 1/2 inch cubes. Set aside in a bowl of cold water.
In a 3-quart saucepan, melt butter, add onions and celery, cook and
stir over medium heat until tender but crisp, about 5 minutes. { Drain
water from potatoes. } Add potatoes, 2 cups water, tomatoes, wine, salt
& pepper to the onions and celery.
Blend
flour into the 1/4 cup of cold water; stir into vegetable
mixture. Heat to boiling. Reduce heat. Cover and simmer, stirring
occasionally, until potatoes are tender, about 20 minutes. Stir in
half and half. Cut fish fillets into 1 inch pieces. Add to the soup.
Cover and simmer, until fish flakes easily, about 8 minutes, stirring
gently one or two times.
Serve
in a bowl. Makes 4 to 6 servings
You can substitute any type of
your favorite fish to the soup recipe.
The Lighter Side; Substitute;
Margarine, Low fat evaporated caned milk |
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