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Blue Soup w/Potatoes
2 tablespoons of oil
2 large onions, sliced thin
1/2 teaspoon of chopped garlic
6 large tomatoes, peeled and chopped
3 cups of water
Large skinned bluefish, cut into 2 " steaks
1 teaspoon of coriander
1/2 bay leaf
1 teaspoon of salt
pepper
4 large potatoes, peeled and chopped
1/4 teaspoon of oregano
Fresh parsley |
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Cook the garlic and onions in oil, stirring for 4 or 5 minutes. Add tomatoes, oregano, salt, pepper and bay leaf, and cook and stir for 5 minutes more. Add potatoes and water. Cover and cook for 20 to 30 minutes until potatoes are nearly done. Add bluefish and cook for 10 minutes more. Serve with parsley, garnish and with a good Burgundy or Beaujolais. Other fish may be substituted - sea trout, bass, etc. This can be a meal or a first course. It will win over bluefish haters every time. You can also freeze it!
 
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