Pink Fish Soup

• 1 pound haddock or cod fillets
• 5 cups water
• 2 each onions
• 1 each carrots
• 1 tablespoon parsley leaves chopped
• 1 each bay leaves
• 1/4 teaspoon thyme
• 6 each peppercorns
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1 each onions finely chopped
• 2 small carrots finely
• 2 each leeks sliced
• 1 each celery stalks sliced
• 1 each garlic cloves crushed
• 2 tablespoons flour, all-purpose
• 2 tablespoons tomato paste
• 1 cup tomatoes canned
• 1 tablespoon parsley leaves chopped
• 1/2 each shrimp cooked
• 1 x paprika to taste

1. Refrigerate fish fillets while making stock.
2. Combine all stock ingredients; bring to a boil.
3. Lower heat and simmer 30 minutes.
4. Strain and reserve.
5. To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic.
6. Stir flour into vegetables; blend well.
7. Add tomato paste and tomatoes, stirring until well mixed.
8. Add mace or nutmeg and parsley; cover and cook over low heat 10 to 15 minutes.
9. Add strained stock and fish pieces to vegetables.
10. Bring to a boil, then simmer for 10 minutes.
11. Add shrimp and simmer until heated through.
12. Serve sprinkled with paprika.

haddock, water, onions, carrots, parsley, bay leaves, thyme, peppercorns, salt, butter, onions, carrots, leeks, celery, garlic, flour, tomato paste, tomatoes, parsley, shrimp cooked, paprika

Taken from recipeland.com/recipe/v/pink-fish-soup-32485 (may not work)