"Friendship" Fish Soup in a Dutch Oven

I have some good friends across the street.  They're a young couple, and he's a techie and a graphic designer.  He's been working on a website that looks really great called absoluteblastcaps.com, and he's been asking me for some SEO help and advice.

Now, sometime last summer (or it might have been last spring), he went fishing and gave me some of the fish he'd caught.  He also made me some fish soup.  Man, it was delicious!  It was a mess to eat, though, because the fish was just cut up into chunks.  It was gutted and scaled, but not filleted.  So, you're eating the broth and the veggies with a spoon, an you're pulling the fish meat off the bones with your fingers, and it's a mess.  Really, if you eat this stuff, you'll want to be with good friends, because it's a mess.  Did I mention that?

So, because of that, and since it's his recipe and method, and since he gave me the fish, and since I invited him and his wife over to sample it tonight, I'm calling it "Friendship Fish Soup".

"Friendship" Fish Soup in a Dutch Oven

12" Dutch Oven
20-24 coals below

• 4-6 cups water
• 2-3 medium fish
• 4-5 medium onions, sliced
• 4-5 stalks celery, sliced
• 5-6 cloves garlic, sliced
• 1 small-medium zuchinni, quartered and sliced
• 4-5 medium carrots, sliced
• 1-2 green peppers, sliced
• 1 jalapeno, cored, seeded, and sliced
  
• Bay leaves
• Basil
• ~1/4 cup lemon juice, to taste
  
• ~1 Tbsp Salt, to taste
  
• Pepper to taste
  

This is really an easy dutch oven recipe to make.  You slice up the veggies, you cut up the fish, you put it on the coals and you cook it.

Like I said, earlier, he gave me the fish last spring, so I gutted, scaled, cleaned them and then froze them.  I just got them out in the early afternoon and let them thaw.  I cut off the tails, and then cut the fish into 4 2-inch chunks.  I put that in the dutch oven, bones, skin and all.  I put in all the other ingredients, and put it on the coals, covered with the lid. 

Really, you can do this with whatever veggies you've got on hand.  I went really heavy on the onions, because I like a soup that's got some good veggie substance to it.  Potatoes would have been another good one to add.  Noodles or rice would have also worked.  I like keeping the broth pretty clear, though, because you're gonna be sticking your fingers in it...

Every fifteen minutes or so, I'd check it and taste the broth.  Add salt, pepper, and the seasonings you like as you would.  I think I'd have added a bit more jalapeno, or only cored half the jalapeno I added, so there would've been a bit more heat.

I thought about going with some poultry stock to start with, instead of water, but I finally figured that we'd be making a great fish and veggie stock, so I just used water.

I really liked it.  My wife wasn't as enthused by it, and didn't like the idea of picking fish bones out of her soup, so she only had the veggies.  Still, we had a great time visiting with our friends, and I really like the recipe.  Every once in a while, I make something that I like, even though hardly anyone else will. 



Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.



Mark's Other Blog Posts: LDS Music Connecting, Mormons and Digg.com,5 Years of SOHOMan