Wednesday, December 15, 2010

Fish Soup

2 medium onions - white or yellow - chopped
1/2 cup of finely chopped celery
1/2 cup of vegetable oil
5 or 6 medium potatoes, peeled and cubed
1/3 head of cabbage - sliced
1 cup of peas
3/4 cup of sliced mushrooms, broken into smaller pieces
3 or 4 T dried parsley
1.5 T salt
1 teaspoon pepper (optional)
2 or 3 teaspoons of dried dill
5 or 6 fillets of Tilapia or Catfish cut into large cubes
1 cup of Sea Scallops

'Cream Sauce' for thickening the soup:
4 T margarine or vegetable oil
3/4 cup Soy Milk or water
1/4 cup white flour

Prepare all of the vegetables by cleaning and chopping, while at the same time thawing fish filets if not already thawed. In large soup kettle place oil over medium high heat and add the onions, celery, cabbage, and potatoes, in that order. Stir periodically until cabbage is completely wilted and onions have begun to turn golden. Add peas, mushrooms, parsley, salt and dill and stir. Reduce heat and let this cook gently while you prepare a cream sauce on the side to thicken the soup. Keep an eye on the veggies. When the peas look like they are heated through, add enough water to cover all of the ingredients and all of the fish. Meanwhile, in a small saucepan, heat the oil or margarine, stir in the flour, and while continuously stirring, add the soy milk or water. Stir and heat until the sauce is a little thicker than a good cream gravy. Stir this into the soup. Taste what you have created and adjust the seasoning. You may wish to add some pepper, if you like.

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