RECIPE OF THE MONTH:
Sheepshead Soup
lb. Sheepshead
(or any mild fish)
2 tbsp. Butter
1 onion, finely chopped
4 small potatoes cut and diced
1 cup heavy cream
2 ½ cup milk
2 tbsp freshly chopped parsley
Lemon juice, Salt &
pepper, 1 tsp Dill
Put ½ of the fish in a large
frying pan and cover ½ with boiling water, leave covered for 10
minutes on simmer and take off.
Heat butter and onion in a
saucepan for 10 minutes until softened. Add milk, bring to a
simmer then add potatoes. Cook 10 more minutes and add fish, and
1 cup of water from fish, cook 10 more minutes.
Remove 1/3 fish and potatoes and
put in food processor mix until smooth. Return to soup with
cream, parsley, dill and salt & pepper.
Reheat slowly and serve.
