Fish Bisque

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb  fish, cleaned (pike, bass or your own choice)
• 1⁄2 cup carrot, peeled and diced
• 1⁄2 cup celery, diced
• 1⁄2 onion, peeled and minced
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
•  water
• 1  cup  medium white sauce (Magic White Sauce (and Variations) or your own recipe)
• 1  cup  fish stock
•  cayenne

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.