Red snapper Soup Recipe

• 1 quart white stock
• 2 cups cold cooked fish without skin and bones
• Salt and pepper, to taste
• 1 tablespoon chopped parsley
• 1 tablespoon butter
• 1 cup milk
• White roux
• 1/2 cup fine cracker crumbs

1. Bring the white stock to a boil.
2. Mince cold cooked fish finely and stir into the stock.
3. Add salt, pepper, parsley, and butter.
4. Heat milk to boiling, then thicken with the white roux and cracker crumbs.
5. When the fish and stock have cooked for five minutes, stir into the thickened milk and serve.

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