Scuba Diving club,
Southern California
Scallop Soup
1
1/2 lb Small fish; cleaned or
fish trimmings*
3 c Cold
water
1/2
c Chopped
onion
1/4
c Chopped
carrot
1/2
c Chopped
celery
1/2
c White
wine
1 Bay
leaf
3 Peppercorns
3 Sprigs
parsley
1 c Clam
juice
3/4
lb Fresh
scallops
2
sl Bacon;
diced
2 c Diced
peeled potatoes
1/2
ts Salt
1/4
ts White
pepper
1
tb Chopped
parsley
1/2
ts Dried
thyme
2 c Diced
tomatoes
1
1/2 c Light cream; heated
3/4
c Crushed
oyster crackers
2
tb Butter
1/4
c Chopped
parsley
Ground mace to taste
*Heads, tails, and bones of mild ocean fish, or lobster and
shrimp shells.
Wash fish trimmings in cold water; drain. Combine cold water,
onion, carrot, celery, and wine in a heavy saucepan. Tie bay leaf, peppercorns,
and parsley in small square of cheesecloth; add to pan along with fish. Bring
to a boil; reduce heat and simmer 2 hours.
If scallops are large, halve or quarter and set aside.
sauté bacon in separate large, heavy saucepan until it stars to
brown. Add potatoes and sauté until tender. Add salt, pepper, parsley, thyme,
tomatoes, and reserved stock; stir well. Cook over medium heat for 15 minutes.
Add scallops to pot; bring to a gentle boil. Cover and cook over low heat 10-12
minutes or until scallops are cooked. Stir in heated cream; do not let mixture boil. Slowly stir in crushed crackers; continue
cooking, stirring, over low heat, until soup thickens and heats through
.
Yield: 4 Servings
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Posted September 9, 2003