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