1 whole fish (about 1 pound)
1 package soup greens
1 teaspoon salt
2 cups boiling water
¼ cup butter or margarine
1 medium onion, peeled and thinly sliced
1 medium cucumber, pared and coarsely chopped (seeds discarded)
2 medium tomatoes, peeled and cut in pieces
1 teaspoon salt
¼ teaspoon white pepper
1/3 cup drained canned shrimp or lobster
1/3 cup drained canned mussels
1 gherkin, thinly sliced
5 pitted ripe olives, sliced
1 teaspoon capers
Thin lemon slices, halved
Fresh dill
Sour cream (optional)
1. Prepare fish fillets, cut in pieces, and refrigerate.
2. To prepare fish broth, put fish head, bones, and fins and soup greens into an electric cooker; add salt and boiling water.
3. Cover and cook on High 4 hours.
4. Heat butter in a skillet. Add onion and cook 5 minutes, stirfing occasionally; do not brown.
5. Strain broth and return to cooker. Add onion, cucumber, tomato, salt, and pepper to broth; stir.
6. Cover and cook on High 30 minutes.
7. Add reserved fish, shrimp, mussels, gherkin, ripe olives, capers, lemon slices, and dill to cooker; mix.
8. Cover and cook on High 30 minutes.
9. Serve soup topped with sour cream, if desired.
ABOUT 6 SERVINGS