Fresh Bluefish Vegetable Soup

Recipe

• 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.

Contributed by Joyce Taylor MM2