Silver Lake Fish Soup With Seashells
- 2 large onions, peeled and chopped
- 3 to 4 garlic cloves, crushed
- 6 Tbsp. olive or vegetable oil
- 6 oz. can tomato paste
- 10 c. vegetable bouillon or 10 c. water with 8 chicken bouillon cubes
- 3 Tbsp. cooking sherry *
- 1 1/2 tsp. dried oregano
- 2 small bay leaves
- pepper to taste
- 3 Tbsp. dried parsley
- 2 lb. white fish fillets, cut in bite-size pieces
- 2 pinches dill weed
- 1 c. pasta seashells
- Saute onions and garlic in the oil in a large kettle over low heat for 5 minutes.
- Add tomato paste, bouillon, oregano, bay leaves, pepper, dill weed and parsley and bring to a boil.
- Lower the heat and add fish.
- Cook slowly on low heat, covered, until fish is just fork-tender, about 10 minutes.
- Add the sherry and seashell pasta and cook over medium heat, uncovered, until pasta is just tender, about 10 minutes.
- Remove from the heat.
- Serve with crackers, Cheddar cheese and sliced cucumbers.
onions, garlic, olive, tomato paste, vegetable bouillon, cooking sherry, oregano, bay leaves, pepper, parsley, white fish, dill weed, pasta
Taken from www.cookbooks.com/Recipe-Details.aspx?id=905585 (may not work)