Recipe by mollypaul

Turn your fisherman's catch into a lovely, creamy soup. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Cook fish with vegetables, salt and pepper, in water to cover.
  2. When tender, drain, saving 1 cup of the fish stock.
  3. Remove skin and bones; whirl cooked fish and vegetables in a food processor or rub through a sieve.
  4. Combine puree with white sauce, fish stock and a few grains of cayenne.
  5. Reheat and serve with croutons.

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