Hungarian Goulash Soup
INGREDIENTS:
3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves
2 x Lge Onions, peeled ** 1 ts Dried Thyme
1 x Lge clove Garlic, crushed 1/2 ts Dried Marjorin
3 tb Butter or margarine 4 x Sprigs Parsley
6 x Med potatoes, peeled,in 1/4s 2 ts Salt
10 c Water 1/2 ts Pepper
3 lb Mixed fish, cleaned * 2 x Med. Bay Leaves
2 x Lge Onions, peeled ** 1 ts Dried Thyme
1 x Lge clove Garlic, crushed 1/2 ts Dried Marjorin
3 tb Butter or margarine 4 x Sprigs Parsley
6 x Med potatoes, peeled,in 1/4s 2 ts Salt
10 c Water 1/2 ts Pepper
Slices of crusty French bread * Flounder, mackerel, cod, or haddock ** Sliced thin ''''''''''''''''''''''''''''''''''''''''''''''''' Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter. Serves 6 to 8.