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Fish Soup (P, KLP, TNT)
Source: Wendy Baker's head and refrigerator
Serves: 5-6

1-1/2 qt. fish stock (left from no-sugar-added-home-made Gefilte Fish
1 large onion, sliced
2-3 outside stalks of celery
1/2 to 1 diced green pepper
About 2/3 of a 28 oz. can of tomatoes (what was left from my pot roast)
Salt and pepper, to taste, if needed (the stock may be seasoned enough)
The feathery stuff and the top stalks of a fennel bulb-feathery parts separated and stalks sliced.
Any carrots that are sitting in the stock, if not, some thinly sliced carrots.

In a pot, put the stock, onions, carrots, green pepper, sliced fennel stalks, tomatoes, and celery.

Bring to a boil and simmer until the vegetables are soft.

Add the feathery fennel and taste for salt and pepper. Cook until the feathery stuff is very wilted--perhaps 5 minutes and then remove the feathery stuff.

Serve and enjoy. If you are having a dairy meal, serve some parmesan cheese with this.

Poster's Notes:
I made the gefilte fish balls with the new KLP food processor. They were delicious. As I was not following a recipe, but some general directions from my mother (written in her own hand many years ago), I used too much water so the broth didn't gel, but left me with 1-1/2 quarts of broth, which I froze. For last days I made a fish soup from this from stuff I had around and it was lovely--kind of Italian or Mediterranean, at any rate. The quantities are not exact.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A