Pickerel Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 2 lbs filleted pickerel | 2 tbsp butter or margarine | 2 tbsp cooking oil |
| 1 large carrot, grated | 1 large onion, minced | 2 tomatoes, peeled and sliced |
| 2 quarts boiling water | 1 cup uncooked noodles | 1/4 tsp thyme |
| 1/4 tsp savory | 1 tsp salt | 1/2 tsp pepper |
| 1 | Cut fish into serving pieces. Put butter, oil, carrots, onions, and tomatoes in large pan and simmer for 10 minutes. Add water and noodles. Bring to a boil, then reduce heat and add thyme, savory, salt and pepper. Carefully add fish and simmer for 20 minutes. |