Perch Tomato Soup Recipe
Ingredients
| 1 pound Perch fillets | ||
| Bacon | 1/4 Cup (16 tbs), diced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Boiling water | 2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Rice | 1/3 Cup (16 tbs), uncooked | |
| Tomato juice | 2 Cup (16 tbs) | |
| As desired chopped Parsley | ||
Directions
Skin fillets and cut into 1 inch pieces.
Fry bacon until crisp and brown.
Add onion and celery; cook until tender and slightly brown.
Add water, seasonings, and rice; cook 10 minutes.
Add fish, cook 10 minutes longer or until fish and rice are tender.
Add tomato juice; heat.
Serve immediately with chopped parsley over the top.
Fry bacon until crisp and brown.
Add onion and celery; cook until tender and slightly brown.
Add water, seasonings, and rice; cook 10 minutes.
Add fish, cook 10 minutes longer or until fish and rice are tender.
Add tomato juice; heat.
Serve immediately with chopped parsley over the top.
Chef
