Potage Creme Normandie Serves 4

Place fish in saucepan and add onion, celery, tomatoes, wine, bay leaf, thyme, salt, peppercorns and water. Bring to boil; simmer 30 min. Strain and transfer to blender, discarding bones, leaf, thyme and peppercorns. Add shrimp, bread crumbs and 1/2 c stock. Blend thoroughly. Add mix to remaining stock. Boil and add cream. Season w nutmeg and parsley.

Fish 0.5 lb
Celery 0.5 rib
Tomato 2 peeled & seeded
Wine, White 0.5 c
Bay Leaves 1
Thyme 2 sprigs fresh
Pepper 12 whole
Water 2 c
Shrimp 1 c
Crumbs, Bread 1 T fresh
Heavy Cream 1 c
Nutmeg to taste