Pickerel Soup

Pickerel Soup 

• 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.