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Perch Tomato Soup

Ingredients
  Perch fillets 1 Pound
  Diced bacon 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Boiling water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Dash
  Uncooked rice 1⁄3 Cup (5.33 tbs)
  Tomato juice 2 Cup (32 tbs)
  Chopped parsley 1 Tablespoon (As Desired)
Directions

Skin fillets and cut into 1 inch pieces.
Fry bacon until crisp and brown.
Add onion and celery; cook until tender and slightly brown.
Add water, seasonings, and rice; cook 10 minutes.
Add fish, cook 10 minutes longer or until fish and rice are tender.
Add tomato juice; heat.
Serve immediately with chopped parsley over the top.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Browned
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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