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Zucchini Fish Fritters with Cream of Tomato Soup by Jes Mostek

This easy weekday meal is both healthful and comforting on a crisp fall day. You can use any fish you like, from the catch of the day at a high-end fish market to the frozen fish you have in the back of your freezer!

Recipes:

Cream of Tomato Soup by Michielle Givens serves: 4

Nation of Islam Creamy Tomato Soup

Ingredients:

4 cups

Milk or Light Cream

1/2 cup

French Bread Crumbs

1 each

Onion stuck with 5 Cloves

4 each

Parsley Sprigs (tied with 1 bay leaf)

2 teaspoons

Raw Sugar

2 cups

strained tomatoes

1/4 teaspoon

baking soda

4 tablespoons

Unsalted Butter

Salt and Fresh Gound Pepper to Taste

Directions:

Put the light cream or milk in a pot and add the French Bread crums, onion with cloves, parsley bundle, and sugar. Simmer gently over medium heat for 5 minutes. Remove from heat and discard the onion with cloves and parsley bunder and bay leaf, leave one parsley spig in the soup. Add the tomatoes and baking soda and simmer gently for 15 minutes. Put through a Foley mill or puree with hand mixer. Return to pot, add the butter and salt and pepper, reheat, stirring unter the butter melts and the soup is hot. Enjoy!

Zucchini Fish Fritters by Jes Mostek serves: 4

These cheesy and delicious fritters are a fantastic compliment to any soup or salad to round out a meal. And you can use any fish you have on hand, including shell fish, fresh-caught lake fish, fish left-over from last Friday's fish fry, or frozen fish fillets.

Ingredients:

1 lb.

cooked fish

1 c.

crumbs (bread or cracker)

1/2 c.

onion, finely diced

1 c.

zucchini, diced or grated

1 clove

garlic, minced

1 small

lemon, juiced

1/4 c.

whole milk

1/2 tsp.

dill

1 tsp.

seasoned salt

1/2 tsp.

black pepper

1/4 tsp.

red pepper

eggs

1 c.

Mozzarella cheese, grated

Directions:

In a large mixing bowl, combine the bread or cracker crumbs, cooked fish, onion, zucchini, garlic, lemon juice, and spices. Stir, using a large spoon, or an electric mixer, until well-combined and all of the fish is broken up and well-distributed. Add in eggs & cheese. Mix until all ingredients are incorporated.

Coat a large skillet with cooking oil (I prefer 1 tsp. olive oil and 1 tsp. butter). Preheat oil in skillet over high heat until the oil ripples & sizzles. Scoop large spoonfuls (about 1/4-1/2 c. each) of fish mixture into the preheated skillet. Flatten the scoops to form 1/2-1" thick pancake shapes. Reduce heat to medium and cook 3-5 minutes on each side, until outsides are browned and crisp, cheese is melted, and fritters are cooked through. Serve immediately or refrigerate or freeze in a single layer and heat in an oven or toaster oven to reheat to serve.

Note: If you're using up breaded fish, such as fish sticks, you'll want to cut the amount of bread crumbs in half. If you have uncooked fish, you'll want to increase the amount by about 50% to account for the water weight lost in the cooking process, then grill, bake or pan-fry the fish before using in this recipe.