Butt Kicking Redfish Soup

As the name implies, this soup has plenty of kick. If seasonings aren’t your thing, pick out another recipe! We happen to like it hot.

Ingredients:

4 Tablespoons extra virgin olive oil

4 carrots

6 stalks of celery

2 yellow onions

7 cloves of garlic

1 jalapeno

½ cup chopped cilantro (or to taste)

4 Tablespoons paprika

1 Tablespoon cumin

1 Tablespoon salt

½ Tablespoon pepper

¼ cup apple cider vinegar

Step 1: Soup Stock: Clean redfish discarding tail and removing lungs. Then, rough chop 2 carrots, 4 stalks of celery, 1 yellow onion, and smash 4 garlic cloves.

Step 2: Place all ingredients in stockpot, add what is left of redfish (aside from filet) plus 1 gallon of water.  Bring to a boil, and then simmer for 2 hours. Strain the soup stock saving the broth only.

Step 3: Sauté Vegetables: Dice 2 carrots, 2 stalks celery, ½ onion. Then sauté the vegetables in the extra virgin olive oil for approximately 5 minutes.

Step 4: Add diced jalapeno and 3 chopped garlic cloves. Sauté until soft.

Step 5: Add broth and simmer for 30 minutes.

Step 6: Before serving, take the redfish filets and cube them into 1 inch by 1 inch pieces. Add to soup and cook about 10 to 15 minutes at a simmer.

Step 7: Add chopped cilantro 2 minutes before serving.

Step 8: Serve up your kickin’ redfish soup.