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OHIO CLASSICS: FAVORITE YELLOW PERCH RECIPES FROM THE BUCKEYE STATE
Perch Citrus Soup
Daryl Brunton , Catawba, Ohio
Course:Soup
Servings:4-6
Ingredients & Instructions:
¾ pound of Perch fillets
2 tablespoons soy sauce
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive or vegetable oil
2 ¼ cups of water
¼ cup of fresh orange juice
¼ cup of fresh lemon juice
1 ½ teaspoons instant chicken bouillon granules
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1 teaspoon sugar
1/8 teaspoon pepper
Cut perch fillets into 1-inch pieces. In small bowl, mix fish and soy sauce. Cover and refrigerate at least 1 hour, stirring once to keep fish pieces coated. In 2 quart saucepan, cook and stir onion and garlic in olive oil over medium heat until tender, about 3 minutes. Add remaining ingredients except perch. Heat to boiling. Reduce heat and simmer for 5 minutes. Add fish and soy sauce. Simmer, stirring gently, until fish flakes easily, about 8 minutes.
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