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Shrimp soup with fish dumplings

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  Vegetable oil 3 Tablespoon
  Onion 1 Medium, sliced
  Carrots 5 , sliced into 1/2 inch lengths
  Stalk celery 1 , sliced into 1/2 inch lengths
  Parsley sprigs 2
  Hot beef bouillon 2 Cup (32 tbs)
  Fish stock 1 Cup (16 tbs)
  Tomato paste 2 Tablespoon
  Canned sliced mushrooms 4 Ounce, drained
  Tomatoes 3 Small, peeled, quartered
  Curry powder 1 Teaspoon
  Green pepper 1 , sliced
  Canned shrimp 4 1⁄2 Ounce, deveined, drained
  White wine 3⁄4 Cup (12 tbs)
  Salt To Taste
  Cayenne pepper 1 Dash
  Garlic powder 1 Dash
  Parsley sprigs 1 , chopped

Heat oil in large Dutch oven or saucepan.
Add onion, carrots, celery, and parsley; sitrring constantly, cook until slightly browned.
Gradually add beef broth; cover.
Simmer over low heat 20 minutes.
Add Fish Stock, tomato paste, mushrooms, tomatoes, curry powder, and green pepper; simmer 10 minutes.
Moisten hands; shape Fish Dumplings.
Drop into soup.
Add shrimp; simmer 15 minutes.
Pour in wine.
Season to taste with salt, cayenne pepper, and garlic powder.
Stir in chopped parsley

Recipe Summary

Side Dish

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Shrimp Soup With Fish Dumplings Recipe