Creole Fish Soup Recipe
Ingredients
| Onions | 4 Medium, chopped | |
| Garlic bulbs | 4 , chopped | |
| Olive oil | 3/4 Cup (16 tbs) | |
| 2 medium Irish potatoes, chopped | ||
| Carrots | 4 Medium, chopped | |
| Ripe tomatoes | 3 Medium, chopped | |
| Chopped fresh herbs (such as thyme, tarragon, and bay leaf) to taste | ||
| Tomato Paste | 3 4 Cup (16 tbs) | |
| 6 — 8 pounds fish bones or small whole fish | ||
| Water | 1 1/2 Gallon | |
| 6 tablespoons powdered fish base | ||
| Tabasco | 2 Teaspoon | |
| Ground black pepper | 2 Teaspoon | |
| 1/4 cup Pernod | ||
| Salt | To Taste | |
Directions
MAKING
1)In a large stock pot, heat some oil and saute garlic and onion.
2)Add in potato, tomato, carrot, fosh bones, tomato paste and simmer for 5 to 10 minutes continuously stirring.
3)Now add in water, base, fish base, Tabasco and pepper. Continue to simmer for about 60 minutes over reduced heat.
4)Take through the food mill and then continue to simmer.
5)Add in Pernod and season according to taste.
SERVING
6)Serve piping hot.
1)In a large stock pot, heat some oil and saute garlic and onion.
2)Add in potato, tomato, carrot, fosh bones, tomato paste and simmer for 5 to 10 minutes continuously stirring.
3)Now add in water, base, fish base, Tabasco and pepper. Continue to simmer for about 60 minutes over reduced heat.
4)Take through the food mill and then continue to simmer.
5)Add in Pernod and season according to taste.
SERVING
6)Serve piping hot.
Chef
