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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons flour |
1/2 cup oil |
3 large onions, peeled and chopped |
3 1/2 cups tomatoes, chopped (canned is fine) |
3 garlic cloves, minced |
4 cups water |
4 lbs fish, cut into pieces (redfish is called for, but your choice of fish is fine) |
1 1/2 teaspoons salt |
2 tablespoons parsley, minced |
1 dash tabasco sauce |
1 teaspoon worcestershire sauce |
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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