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