Bookbinder Soup

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Ingredients

0 servings yields 4-6
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Directions

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  1. saute onion, celery, and green pepper in butter. Place red snapper in 1 quart of water; add beef bouillon, bay leaf.Maggi, garlic, pickling spice, salt and pepper. Cook for 15 minutes. Add vegetables, tomatoes, and clams to fish mixture. Cook to reduce to three fourths the original amount. Flake fish into bite size pieces. Add MSG. At serving time add 1 ounce of sherry to each 6 ounce serving of soup.
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