Ingredients
- 6 peppercorns
- 2 onions
- 1 carrot
- 1 clove garlic
- 1 bay leaf
- 1 onion
- 1/2 shrimp (cooked)
- 5 c water
- 1 lb haddock
- 3 tb butter
- 2 tb tomato paste
- 2 tb flour
- 2 tb parsley (chopped)
- 1/2 ts salt
- 1/4 ts thyme
- 2 slices carrots
- 2 slices leeks
- 1 slice stalk celery
Refrigerate fish fillets while making stock. Combine all stock ingredients; bring to a boil. Lower heat and simmer 30 minutes. Strain and reserve. To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic. Stir flour into vegetables; blend well. Add tomato paste and tomatoes, stirring until well mixed. Add mace or nutmeg and parsley; cover and cook over low heat 10-15 minutes. Add strained stock and fish pieces to vegetables. Bring to a boil, then simmer for 10 minutes. Add shrimp and simmer until heated through. Serve sprinkled with paprika.