Fresh Bluefish Vegetable Soup
Recipe
- 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, ½-inch pieces
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon cayenne pepper
- ¼ cup chopped 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.
Contributed by Joyce Taylor MM2