Creole Fish Soup
|Onion||1 Small, sliced|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Chili powder||1 Teaspoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Canned tomato sauce||16 Ounce (2 Can)|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Frozen fish fillets||12 Ounce (1 Package Cod, Sole, Haddock, Perch / Whiting)|
|Hot cooked rice||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
1. Saute onion, celery and chili powder lightly in oil in large saucepan until soft; stir in tomato sauce, water, salt, sugar and Worcestershire sauce; bring to boiling.
2. Add frozen fish in one piece; simmer, separating fish with a fork as it thaws, 15 minutes, or until fish flakes easily.
3. Spoon into chowder bowls; top each with a mound of rice mixed with parsley.