Fishermen's Soup

2 tb Butter
2 md Onions, chopped
3 lb Freshwater fish*
1 qt Water
1 ts Salt
1 tb Paprika

*Trout, pike, or bass, filleted, reserve heads, skins and bones

Melt butter in dutch oven. Add onion and cook until tender and lightly browned. Cut fish in 2" pieces. Add fish heads, skins and bones to Dutch oven, along with water and salt. Srit well; bring to a boil. cover and simmer 20 minutes. Strain broth; return strained broth to pan. Add paprika; stir well. Add fish to broth and simmer for 20 minutes, shaking pan occasionally. Do not stir or fish pieces will break. Serve soup hot in individual bowls.

Fishermen's Soup printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.