** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Remove and drain on paper towel. Saute onion in the fat.
3. In a pot, cover fish pieces with water, add parsley, salt, pepper, and simmer until fish is tender, 15 to 20 minutes.
4. Add onions. Melt butter in a saucepan, stir in the flour, and cook 1 minute.
5. Turn off heat, whisk in milk or cream and stir into fish and liquid.
6. Beat egg yolks, add 2 tablespoons of hot liquid to the yolks, then stir all into the soup.
7. Simmer a few minutes. Add crisp bacon, and serve.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Fish, Butter, Gluten, Beef, Onion allergies.
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