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“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:
35mins
SERVES:
4
UNITS:
US

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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