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Salzburg Fish Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. A version of a traditional fish soup (dating back to 1504) using 3 varieties of fresh fish from the lakes in the area of Salzburg, such as salmon, pike, and catfish. We will use some local fish from Monterey Bay and the ocean.
1 carrot, cut into thin circles
Cut the carrot and celery root and place in a glass or ceramic batter bowl. Dice the tomato and put it on top of the veggies along with the butter. Cover and cook in microwave 5 - 6 minutes or until tender. Set aside. In large heavy bottomed saucepan or saute pan combine the fish stock, salt, pepper, wine and vermouth. Bring to a boil, reduce to simmer and cook about 3 minutes, adding the cream but do not let it boil. Add the cooked vegetables and set aside over low heat. Dust the fish fillets with flour, salt and pepper. In heavy bottomed fry pan, heat the butter and pan-fry the fish in batches until crisp on the outside and cooked throughout, turning once. To serve, divide the fish and place in soup bowls. Scoop the stock and vegetables over the fish and garnish with croutons and dill sprigs.
Recipe created 2016-05-15.