Anonymous Fri Oct 07 12:03:56 2005

FISH STOCK

1/2 onion, diced

1 stalk celery, diced

1 cup white wine

1 lb. bones of white-fleshed fish

1 qt. water

3 black peppercorns

1/2 bay leaf

3 sprigs parsley

SOUP

1 qt. fish stock

1/4 lb. salmon, diced

1/2 cup whipping cream

fresh chopped dill

FISH STOCK

Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth.

FOR SOUP

Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 minutes. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill.