- 454 g of pickerel fish or cheeks
- 1 cup of celery, chopped small chunks
- 1 cup of carrot, shredded
- 1 cup of onion, finely chopped
- 1 clove of garlic
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 small to med tomatoes
- 1 tsp Italian seasoning
- 1 container of Campbell's Seafood Broth
Directions:Prepare pickerel fish meat. From whole pickerel, it can be baked the day before. Bake whole in foil for about 35-45 min at 350 degrees or until meat is firm, white and falls off the bone. Remove the meat from the bones and set aside. In a soup pot on medium heat, melt butter, add celery, carrot, onion, garlic & spices and saute until vegetables are tender and onion is clear. Add fish and continue to saute for about 5-6 min. Add container of seafood broth and stir well. Cover and let come to a boil, then reduce to simmer. If you are adding mussels, add before boiling. Simmer on low for about 15-20 min. Remove from heat & serve.
Add red pepper flakes to your soup and serve with a crusty bun. Enjoy with a cup of lemony tea. Substitute whole pickerel with pickerel cheeks, haddock or cod. Any white fish meat will work well with this very universal recipe that warms your tummy as well as your heart!