Difference between revisions of "Fish Broth Soup"
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* [[celery]] | * [[celery]] | ||
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# Cut up [[onion]]s, eschallot and [[celery]] and fry lightly in the [[butter]]. | # Cut up [[onion]]s, eschallot and [[celery]] and fry lightly in the [[butter]]. | ||
# Avoid [[browning]]; use a cover if necessary. | # Avoid [[browning]]; use a cover if necessary. | ||
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# Garnish with chopped [[parsley]] and serve hot. | # Garnish with chopped [[parsley]] and serve hot. | ||
| − | [[Category:Guyanese Meat | + | [[Category:Guyanese cuisine]] |
| − | [[Category:Guyanese | + | [[Category:Meat Recipes]] |
| + | [[Category:Guyanese cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Root vegetable Recipes]] | [[Category:Root vegetable Recipes]] | ||
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Latest revision as of 16:38, 16 July 2012
Ingredients
- 1 fish or fish head about ¾ lb
- 1 qt cold water
- 1 onion
- 2 tbsp butter
- 1 lb root vegetables
- ½ tsp salt
- ¼ tsp black pepper
- 1 clove
- eschallot
- celery
Procedures
- Cut up onions, eschallot and celery and fry lightly in the butter.
- Avoid browning; use a cover if necessary.
- Clean and add fish or fish head, water and salt.
- Heat to boiling point.
- Skim and add vegetables previously peeled washed and diced.
- Add clove.
- Reduce heat. Simmer for 30–40 minutes.
- Remove fish, separate flesh from bone and return flesh to the soup and reheat.
- Remove fish head if used, and serve separately if liked.
- Garnish with chopped parsley and serve hot.
