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“Heart-warming and rich, this soup comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown flour in oil, stirring constantly to prevent scorching, until golden; add onions and cook until translucent.
  2. Add tomatoes and garlic; simmer for 15 minutes.
  3. Add a little water and simmer 15 more minutes or until thickened.
  4. Add remaining water, fish, salt, parsley, Tabasco and Worcestershire sauce.
  5. Simmer 1 hour, stirring occasionally.

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