East India Fish Soup Recipe
Ingredients
| 1 1/2 Ibs flounder or sole | ||
| Onions | 2 , sliced | |
| Potatoes | 2 Large, sliced | |
| Milk | 10 Ounce | |
| 1 chicken stock cube salt | ||
| Thick cream | 2 1/2 Cup (16 tbs) | |
| Saffron | 1/2 Teaspoon | |
| Tumeric | ||
| black pepper | 1 | |
Directions
Put sliced onions and potatoes with the milk and chicken stock cube and cook until potatoes are soft.
Blend in an electric blender.
Poach the fish in salted water until just tender.
Drain and remove bones and keep warm.
Put the blended mixture over a low heat and add cream and saffron and tumeric and bring to boil.
Add the pieces of fish and season again if necessary.
Blend in an electric blender.
Poach the fish in salted water until just tender.
Drain and remove bones and keep warm.
Put the blended mixture over a low heat and add cream and saffron and tumeric and bring to boil.
Add the pieces of fish and season again if necessary.
Chef
