Recipe for...Caribbean Fish Soup


Recipe for... fish recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Caribbean Fish Soup This recipe is rated : 0 Recipe Ingredients 575 ml water, 1 pint 1 lrg onion 1 med green pepper, de-seeded and chopped 1 lrg can chopped tomatoes or 3 lb fresh, peeled tomatoes 2 oz tomato puree 1 tsp basil 1 pch salt 1 tsp pepper 1 lb firm, white fish 4 tsp corn flour 425 ml dry white wine, 3/4 pint 4 oz shrimps, save half for decoration Fresh parsley to garnish 2 oz plain flour 2 oz cornmeal Water to bind Cooking Procedures Bring the water to the boil. Prepare your "spinners" by mixing together the cornmeal, flour, salt and water to make a dough. Roll into strips using your hands and drop into the boiling water. Simmer for 10 minutes. Chop the onions and pepper and mash the tomatoes into a pulp. Add to the water together with the tomato puree, seasoning and herbs. Simmer for 10 minutes, covered with a tied lid. Chop your fish and dissolve the corn flour in a small ampount of water. Add the fish, corn flour and wine to the pan and simmer gently for another 10 minutes, stirring occasionally. Add the shrimps and simmer for another 3-5 minutes. Pour into a tureen and garnish with the remaining shrimps and parsley.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: fill tins more than half full. This batter can be made thick enough to drop from a spoon in small cakes, but it is apt to be tasteless unless highly seasoned with chopped almonds or almond essence. The addition of 2 teaspoonsful of cider vinegar to each cup of flour and no flavoring, or 1 tablespoonful lemon juice and the grated rind of half a lemon will be found to give good results. Served with berries, this makes a good short cake. (Directions Revised.) Mrs. Steel. 135 COOKIES CONS
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