Ocean Perch Tomato Soup

Ocean perch tomato soup
  • 1 pound ocean perch fillets
  • 1/4 cup diced bacon
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cups boiling water
  • 1-1/2 teaspoons salt
  • Dash pepper
  • 1/3 cup uncooked rice
  • 2 cups tomato juice
  • Chopped parsley
  1. Skin fillets and cut into 1-inch pieces.
  2. Fry bacon until crisp and brown.
  3. Add onion and celery; cook until tender and slightly brown.
  4. Add water, seasonings and rice; cook 10 minutes.
  5. Add fish; cook 10 minutes longer or until rice and fish are tender.
  6. Add tomato juice; heat.
  7. Serve immediately with chopped parsley over the top.
Serves 6.

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