Skip to main content

Fresh Bluefish Vegetable Soup


  • 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