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OHIO CLASSICS: FAVORITE YELLOW PERCH RECIPES FROM THE BUCKEYE STATE
Tomato-Potato Perch Soup
Mildred Smith - Castalia, Ohio
Course:Soup
Servings:4-6
Ingredients & Instructions:
2 large red potatoes
1 medium chopped onion
¼ cup of chopped celery
3 tablespoons margarine or butter
2 cups water
1 can of whole tomatoes, drained
½ cup of white wine
1 teaspoon of salt
3 tablespoons all purpose flour
¼ cup cold water
½ cup of half-in-half
1 pound of perch fillets
Peel potatoes; cut into 1/4 -inch cubes. Set aside. In 3 quart saucepan, cook and stir onion and celery in margarine over medium heat until tender crisp. Add potato cubes, 2 cups water, the tomatoes, wine, salt and pepper. Blend flour into ¼ cup of cold water; stir into vegetable mixture. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally. Stir in half and half. Cut perch fillets into 1 inch pieces. Add to soup. Cover and simmer, stirring gently one or two times, until fish flakes easily, about 8 minutes.
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