1 lb Haddock or cod fillets, -skinned and cut in bite -size peces -Stock: -Skin, bones and heads of -several fish 5 c Water 2 Onions 1 Carrot 1 tb Chopped parsley 1 Bay leaf 1/4 ts Thyme 6 Peppercorns 1/2 ts Salt -Soup: 3 tb Butter 1 Onion, finely chopped 2 sm Carrots, finely sliced 2 Leeks, sliced 1 Stalk celery, sliced 1 Clove garlic, crushed 2 tb Flour 2 tb Tomato paste 1 c Canned tomatoes, pushed thru -sieve -Mace or nutmeg to taste 1 tb Chopped parsley 1/2 Cooked shrimp -Paprika to taste Refrigerate fish fillets while making stock. Combine all stock ingredients; bring to a boil. Lower heat and simmer 30 minutes. Strain and reserve. To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic. Stir flour into vegetables; blend well. Add tomato paste and tomatoes, stirring until well mixed. Add mace or nutmeg and parsley; cover and cook over low heat 10-15 minutes. Add strained stock and fish pieces to vegetables. Bring to a boil, then simmer for 10 minutes. Add shrimp and simmer until heated through. Serve sprinkled with paprika. Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK) On THU, 30 NOV 1995 032410 GMT