Ingredients
- • Serving Size: 4
- • 4 ea Large mushrooms, sliced
- • 2 ea 10 1/2 oz cans beef consomme
- • 2 tbl Yellow corn meal
- • 2 tbl Minced parsley
- • 1 clove Garlic, crushed
- • 1/2 tsp Basil
- • 1 ea Onion, thinly sliced
- • Fresh ground pepper, dash
- • 1/4 tsp Salt
- • 1 lb Haddock fillets
- • 10 oz Baby lima beans
- • 1/3 cup Dry sherry (optional)
Instructions
- Place the mushrooms, consomme, corn meal, parsley,
- garlic, basil, onion, pepper and salt in a large
- saucepan, and simmer, uncovered, for 10 minutes. Add
- haddock, lima beans, and sherry and simmer 20 minutes,
- stirring occasionally, breaking haddock into
- bite-sized pieces. Serve hot.
- The Iroquois were blessed with clear, cool lakes and
- sparkling streams, and both served up an abundance of
- fish. Fish soup, or u'nega'gei, as the Iroquois
- called it, was a favorite. One early recipe is
- described, "Fish of any kind is boiled in a pot with a
- quantity of water. It is then removed and coarse corn
- siftings stirred in to make a soup of suitable
- consistency." When wild onions and greens were
- available, they were usually tossed into the soup pot,
- adding both color and flavor.
