Most people where I live think fish soup sounds disgusting, but those that have tried it like it.
Ingredients:
Chicken broth – have at least ten 14-oz cans available
Onions – one large onion
Celery – one cup sliced
Cabbage – half of a medium head
Mushrooms – one 8-oz package
Green onions
Baby potatoes – one cup sliced
Garlic salt
White fish filets – 1.5 pounds, like cod or tilapia (skinless)
Salmon filets– 1.5 pounds (skinless), thinner filets are better than thick ones
Directions:
1. Cook in 6-quart stock pot
2. Slice 8 ounces of mushrooms, one large onion and a cup of celery, and put in stock pot. Slice up cabbage and add to the stockpot until it is nearly one half full. This will probably take about half of a small head of cabbage. At this point pour in enough chicken broth so the sliced up ingredients are barely submerged, season with garlic salt, and simmer for 3 hours. After 3 hours the onion and cabbage will have gotten very soft and the contents will be very “soupy”.
3. Then add about a cup of sliced baby potatoes and sliced green onions and cook for another hour.
4. Then begin preparing and adding the fish, seasoned with garlic salt. First fry the tilapia in a large non-stick fry pan. As it fries scrape off any dark meat. When done, crumble or shred up the fish and add to the stock pot. Two batches will probably be required. Next fry the salmon. Put on a cutting board and scrape off any dark meat and then cut into 1-inch by 1-inch pieces, and add to stock pot. Again two batches will probably be required. If the fry pan has any fish stuck to it, put a can of chicken broth in it to dissolve and add to the stock pot for additional flavoring.
5. The contents of the stock pot will probably be too thick at this time, so add more cans of chicken broth to give it a more liquid-soup consistency. Simmer for another 30 minutes or so. The consistency of the soup should be so that every spoonful will have some white fish, and there will be a number of larger pieces of salmon throughout the soup as well.
6. There should be plenty of soup for two people plus enough leftovers for another meal or two.
