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Cold Fish Soup

Cold Fish Soup
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Yield: Serves 4-6

Serve with a well-chilled dry white wine for a delightful summertime lunch.


  • 2 carrots, peeled
  • 1 parsnip, peeled
  • 2 onions, peeled
  • 2 pounds cod or other firm-fleshed white fish, cut into pieces
  • 2 cucumbers, peeled and chopped
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Dill
  • Lemon slices


Coarsely grate carrots, parsnip, and onions. Combine with cold water to cover in soup kettle and simmer 10 minutes. Add fish, cover, and simmer 20 minutes longer. Remove kettle from heat and cool. Remove fish, discard skin and bones, and cut meat into small pieces. Return fish to kettle. Add cucumbers, chives, parsley, dill, and lemon juice. Season with salt and pepper. Chill thoroughly. Garnish with additional fresh dill and a slice of lemon.
Updated Monday, September 17th, 2007

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