1 pound fresh bluefish, skinless fillets, cut into 1-inch chunks
3 tablespoons butter
½ cup chopped onion
½ cup chopped green onion, including tops
1 cup coarsely chopped celery
½ teaspoon pressed garlic
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 freshly ground black pepper
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
¼ cup chopped fresh parsley
In large pot, melt butter. Lightly sauté onion, green onions, 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.