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Chicago Fish Soup
1 medium onion, chopped
2 cloves garlic, finely minced
1/2 cup thinly sliced celery
3 Tbsp. butter
1 (29 oz.) can tomatoes, coarsely chopped
1 cup diced potatoes
1 (12 oz.) can or bottle beer
1 tsp. dried crushed basil
1 tsp. dried crushed oregano
1 tsp. salt
Dash of pepper
1/4 tsp. crushed dried red peppers
1 cup fresh corn kernels
1/2 lb. Salmon Steaks, boned and cut into cubes
1/4 lb. Whitefish, cubed
Saute onions, garlic, green pepper and celery in butter in a large saucepot or Dutch oven until tender, about 15 minutes. Add tomatoes, potatoes and beer. Add basil, oregano, salt, pepper and red peppers. Simmer until potatoes are almost tender, about 15 minutes. Add corn and fish, continue simmering about 10 minutes or until fish is done.
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