Brittany flounder soup is a French regional
recipe. Brittany is located on the western coast of France where
there is an abundance of fresh seafood.
Brittany
Flounder Soup
3 pounds flounder
2 onions, chopped
1 clove garlic, crushed
3 tablespoons butter or margarine
10 cups water
6 potatoes, peeled and diced
1/4 cup chopped flat-leaf parsley
2 teaspoons salt
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
- Cut flounder into chunks, set aside.
- In a large kettle, saute onions and garlic
in butter until tender, then add water, potatoes, parsley, salt,
bay leaves, thyme, marjoram, and pepper. Bring to a boil.
- Add the flounder and reduce the heat to
medium. Cook, covered, for about 25 minutes, or until the flounder
and potatoes are tender. Remove and discard the bay leaves.
Makes 10 servings.
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