Perch Tomato Soup
|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|
|Uncooked rice||1⁄3 Cup (5.33 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Chopped parsley||1 Tablespoon (As Desired)|
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.