Chicago Fish Soup
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), finley minced|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Tomatoes||1 Can (10 oz), chopped|
|Potato||1 Cup (16 tbs), diced|
|Beer||1 Can (10 oz) (1 Bottle)|
|Dried basil||1 Teaspoon, crushed|
|Dried oregano||1 Teaspoon, crushed|
|Dried red peppers||1⁄4 Teaspoon, crushed|
|Corn kernels||1 Cup (16 tbs)|
|Salmon steaks||1⁄2 Pound, boned, flesh cut into cubes|
|Whitefish||1⁄4 Pound, cubed|
|Smelt||1⁄4 Pound, boned and cubed|
Saute onion, 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.