Simmer Fish Soup Tivoli — a light chowder of frozen North Atlantic cod, flounder and julienned vegetables — to flavorful tenderness in less than 15 minutes. The one pound blocks of frozen fish stand at room temperature for only 20 minutes — } then are cug into cubes and added to hot liquid while still frozen. mH FISH SOUP TIVOLI (CHOWDER) ° 7 °*'« 1 lb. frozen North Atlantic cod 1 lb. frozen North Atlantic flounder 1 cup frozen shrimp 1 onion, chopped 1 cup carrots, julienne cut % cup celery, diced 4 cups water 2 teaspoons salt % teaspoon white pepper 2 tablespoons flour 1 tablespoon cornstarch 1 cup milk ROBSONSTRASSE: A STREET By Peter Lowrey 1 tablespoon lemon juice 1 tablespoon sour cream 1 tablespoon parsley, chopped 1 tablespoon dill Remove from package and allow frozen cod and flounder tostand at room temperature for 15 . to 20 minutes. Then, beginning at short end of frozen-bleckseuttiounder into.34”, strips; cut cod .. “lengthwise; ther c¥osswise into 1’ cubes. : Cook onion, carrots and celery with salt and pepper in rapidly boiling water for about 2 minutes, Add frozen cod and cook for about 1 minute; then add flounder and shrimp and simmer for about 5 minutes. Combine flour and cornstarch; stir milk into mixture and pour into boiling soup gradually, stirring constantly. Remove from heat and add sour cream and lemon juice, stirring gently, Correct for seasonings. Sprinkle with chopped parsley and _ dill and serve in hot soup bowls. Serves 6. polished scales. Have a cup of brew of your choice: at 19 cents a Discover British Columbias""""" Anl S-year ve veteran of the street A TRAVEL FEATURE FROM TOURISM BRITISH COLUMBIA iy nite cee orn or ener Galloway's Specialty Foods. Don't go in and just ask for a pound of dates or figs. It will be called a vague request because the store has fruit from Iran, Aus- tralia, and a dozen African and Asian countries, lying in all their freshly uncrated splendor. Hun- dreds of varieties of nuts and spices. also give the store a magical air. - At this point in your explora- tions you have probably made your way to the European News and Import Shop. Enter and get an even better idea of the cos- mopolitan nature of the neighbar- hood. From Paris March to Stern to Der Spiegel to the New York Times to the latest phonograph records of Nana Mouskouri, the European News is one place to keep in touch with tte outside world. These are the founders of Rob- son Street, the old guard, if you will. There is a new guard, and they are enlarging the scope of the most international street in Vancouver. There is the Danish Tea Room, a restaurant wilh the unusual WITH FLAVOR knack of tuming into the Taj . Mahal, an Indian eatery, come nightfall. Peter Lowrey Photos If the smell of exotic, blended coffees and grilling bratwurst, the babble of many ianguages, and the sight of tiny shop windows cfammed with imported del- icacies doesn't entice you to stroll along Vancouver's Robson Street, then your senses must be fast asteep. Robson Street certainly isn't. Robson (north of Burrard) is lined with dozens of specialty food Stores and restaurants run largely by European-Canadians eager to expose you to ways of eating that were too good {o leave behind. It was German immigrants coming after the Second World War who gave the street its original flavor, and its popular name: Robsonstrasse. The German shops thrive still. Drift into Prinz's Delicatessen, and decide what kind of wurst you want (they have weiss, bock, knock and brat, to name a few). Vincent's Cheese Shop is right next door. When established in 1947 jl was B.C.’s first, accord- ing to owner Horst Hoffman. “We've had shops all over the province pattern themselves after us**, says Hoffman. Sallvary glands will be secret- ing double-time by now; luckily, the Schnitzel “House is at hand Located at 1060 Robson, the restaurant was opened in 1960 by Michael and George Karolyl. “Strictly European cuisine”’, say the brothers, Their 10 types of schnitzel fulfill that promise, The grandfather of all the spe- cially stores on Rabson is Mor. chie’s ‘Tea and Coffee Shop, i Vancouver since 1894 and al 1008 Robson aver 40 years. Just stand in their store and inhale the incredible scent of coffee beans being continually ground and blended teas being shaken onto Sitting side-by-side in the 1200-block Robson are two of the * street's original houses, freshly painted light blue and white. Introducing: La Cote D’Azur and Bouguineur, French restaurant and bookstore respectively. Also check out Pepitas for Mexican food, Yiannis for Greek dishes and dancing, and n O'Dootes for Irish coffee and a cozy pub atmosphere. The list goes on, but then part of the fun of one of Vancouver's most unique streets is to discover a little international corner all on your own. The Herald, Tuesday, December 19, 1978, Page 1? Meet the “Recycler of Unwants” Or Fae Napa. Aortrvidge. MTU, ‘Doki Rin Wi Reseda BRotcor | _____ ae Hs tore Celi diverter. (ysl plugin we DhOoe HYmber where you |- 4 Hiwatt “0 automdtical iH, lly "a 9 “THE chose! _ Call between 104 akc Ors bu meee SF _ "7 i) . Chang.on cap THY snerman ¥ Tae Hud a Hoag] ator tent beds, dete usc 07780 Kigranti. Sy! —_ Bb Sawa earditiones 4 * ores. Mags trocas & mise PETA 1, eee, iis -E bg ining tat iM MOVING SAL Eien Oper. (urd dustia, 10 SHIP BEDROOM self boans an inure denise | & ‘rver_ ints fhove | frereo. fans ale HKG Q oD Stree tyrntug2 . cestcr nt fe Sei 260 Hara Norteiand ord E reo or a ed ngs poles. TDM cartopract a ae a eee ans ie a ges ox se ate ee tats or | Bite Bors A OOH Satico #9 O55, Even aes Toe sero el THE CLASSIFIED COLUMNS OF THE TERRACE/KITIMAT DAILY HERALD There is no reason to keep things you don’t need or ‘enjoy anymore just because they're valuable. There are customers willing to pay good money for things you've tired of. Contact the “Recycler of Unwants,” the classified de- partment of the Daily Herald. You will be pleased with the fast, speedy results. As fast as a phone call. results happen! READ FOR PROFIT @ USE FOR RESULTS CALL 635-6397 Terrace/Kitimat DAILY HERALD