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2 cups total of diced onion, carrot, and celery, combined
Sauté diced onion, carrot, and celery in a little butter until opaque. Add the diced potatoes and imitation lobster. Cover and cook for 7 minutes on low flame.
Add enough water to cover. Bring to low boil. Add soup base, bay leaves, thyme, and salt and pepper to taste. Simmer 20 minutes.
Add diced sea bass. Add cream and cook until thick.
Enjoy.
Poster's Notes:
For those of you who may have in a former lifetime actually eaten the real thing, this is very close!
Posted by Rachel Stern
Nutritional Info Per Serving: N/A
Butter for sautéing
3 peeled, diced potatoes
1 package imitation lobster (surimi)
2 tbsp. pareve chicken-flavored soup base
3 bay leaves
1 large pinch of thyme
Salt to taste
Pepper to taste
1/4 lb. diced sea bass
1 cup cream
You can also make a fish stock using fish heads, and use that instead of water along with only 1 tablespoon soup base. I also add the skin of the sea bass to the soup in one whole piece--it adds flavor. I just leave it in, much the same way I leave in the bay leaves, but do not eat them.