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3 Tablespoon Salad Oil
2 Clove Garlic, peeled, minced
1 Onion, peeled, chopped
2 Tomatoes, cut into eighths
2 Raw Potato cubes
1/2 teaspoon Ground Chili Pepper
1 1/2 teaspoon Seasoned Salt
2 teaspoon Salt
1/4 teaspoon Crushed red Pepper
Few drops Tabasco
Water
1 1/4 cup Milk
3 Flounder Fillets
1/4 cup Cream Cheese ( 2 oz)
1/2 Lb Raw Shrimp, shelled and cleaned
12 Oz Can whole Kernel Corn
Few sprigs fresh Mint
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About 45 minutes before serving, in Dutch oven heat salad oil; in it saute garlic and onion until golden (about 10 minutes). Add tomatoes, potatoes, chili pepper, seasoned salt, 1-1/2 teaspoon salt, red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally, while bringing to a boil, then simmer, covered, 20 minutes. Meanwhile, in 1-1/2 cups water and 1/2 teaspoon salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist. Also, beat cream cheese with 1/4 cup milk until very smooth. Now stir cream-cheese mixture, then shrimp and corn, into soup; cook over medium heat 5 minutes. Next, drain flounder fillets, divide each in half crosswise, then place a half in each of 6 soup plates. Spoon hot soup over fillets, garnish with mint sprigs and serve at once.
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