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8 to 10
first-course servingsEasy
Published 1998
This is a simple first-course puréed soup with noodles. I make the recipe with red snapper, but a less-expensive fish can be substituted. Or, use 8 cups (2 l) of fish stock and a 1-pound (450-g) piece of fillet.
Clean and wash the fish. Remove the head and tail and place them in a tall narrow stockpot with