Fish Soup

Our spring diet includes a lot of fish, mostly trout. One of our favorite menu staples we simply call Fish Soup.
But that sounds disgusting, right? Does it help if I shine the title up and call it Spring Trout Chowder? Better?

Fish Soup or Spring Trout Chowder (Raising My Dandelions Style)
Serves a family of 5 that eats like lumberjacks.

4 or 5 all-purpose potatos
2 T butter
1 onion, chopped
1-2 celery stalks, chopped
1 tsp salt
1 tsp pepper
1-2 tsp smoked paprika (to taste)
1 can chopped green chiles
1-2 pounds filleted trout (or other mild fish)
1-2 cups whole milk or cream
Kale, spinach, or parsley—chopped (fresh or frozen) to taste

Melt butter in large, deep pot over medium heat. Add onion, celery, and paprika, cook til onion is translucent. Add diced potatoes (do not peel), salt, pepper, and enough water to cover.
Bring to boiling, then reduce heat to keep at a low simmer until potates are very tender, about 15-20 minutes.
Stir in green chiles and trout and allow to simmer. Don’t bother chopping up the trout beforehand. It will “melt” into the soup after cooked. The trout turns out as bite-size rustic chunks after you stir it in, after it has cooked in the liquid awhile. The trout is done when opaque and white.
When the trout is cooked, add milk or cream and the greens. Don’t boil. Heat to desired temperature and serve with a generous glug of lemon juice per bowl (Seriously. For true happiness add up to 2 T of lemon juice per bowl. This also reduces the craving for more salt).

This soup is wonderful by itself with a handful of saltine crackers.
Or serve with corn muffins and a salad. Enjoy our Fish Soup!


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