FISH STOCK SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Put vegetables in large pot with bones, skin & heads of fish.
Add fish patties to soup stock – Boil uncovered for 1 ½ hours, then cover and simmer on low for ½ hr.
Serve fish patties COLD with a slice of carrot.
You may toss the soup or eat it cold or hot. Just watch for bones. (Very tasty vegetables if you like fish)
The cooking time includes time of GEFELTE FISH
Number of Servings: 20
Recipe submitted by SparkPeople user RIVKAHSQUIRE.
DO NOT USE AS A SOUP ON ITS OWN - broth is for cooking GEFELTE FISHHeads, skin and bones of 2 whitefish5 carrots -sliced2 parsnips-sliced2 onions-cut in large piecesCover with water and add paprika for color.
Put vegetables in large pot with bones, skin & heads of fish.
Add fish patties to soup stock – Boil uncovered for 1 ½ hours, then cover and simmer on low for ½ hr.
Serve fish patties COLD with a slice of carrot.
You may toss the soup or eat it cold or hot. Just watch for bones. (Very tasty vegetables if you like fish)
The cooking time includes time of GEFELTE FISH
Number of Servings: 20
Recipe submitted by SparkPeople user RIVKAHSQUIRE.
Nutritional Info Amount Per Serving
- Calories: 43.0
- Total Fat: 1.2 g
- Cholesterol: 10.9 mg
- Sodium: 17.2 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.0 g
- Protein: 3.9 g
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