Shellfish & tomato soup recipe from wallers5
Ingredients450g (1lb) cooked shrimps or shellfish
4 cups water
Bunch of herbs
1 bay leaf
8 tbsp (1/4 pint) evaporated milk
1 green pepper
Lemon or lime juice
450g (1lb) fresh tomatoes or a 425g (15oz) tin
1 large onion
55g (2oz) rice
1/2 cup cider or cooking sherry
Handy HintCream could be used instead of evaporated milk. In the Caribbean, cream was not available at that time. Could use brown rice.
Method1. Slice the potatoes thickly & boil until soft in 1/4 litre (1/2 pt) of water with the herbs, lemon juice & a pinch of salt.
2. Cut up the tomatoes, chop onion then cook without additions til soft.
3. Sieve potatoes & to them add the 4 cups of water. Bring water & potatoes to the boil, add the rice & cook till quite soft.
4. Add the booze & chopped fish & bring soup to boiling pont.
5. Add the chopped parsley & season well. Off the heat, stir in the milk