1 pound fresh bluefish, skinless fillets, cut into 1-inch chunks
3 tablespoons butter
½ cup onion, chopped
½ cup green onion, chopped, including tops
1 cup celery, coarsely chopped
½ teaspoon garlic, pressed
32-ounces chicken broth
1 14-ounce can chopped tomatoes, undrained
1 ½ cups red potatoes, cut into ½-inch pieces
¼ teaspoon salt
¼ teaspoon black pepper, freshly ground
1 teaspoon dried thyme leaves
⅛ teaspoon cayenne pepper
¼ cup fresh parsley, chopped
In a large pot, melt butter. Lightly sauté onion, green onion, celery and garlic. Add broth, tomatoes, potatoes, salt, pepper, thyme and cayenne. Cover and bring to a gentle boil for 20 minutes or until potatoes are almost done.
Lower heat, add fish and simmer until done about 10 minutes. Sprinkle with parsley.