Fresh Bluefish Vegetable Soup


  • 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