Quick Bluegill Bouillabaise or Chowder
Years ago when I used to take my children fishing, they would catch small bluegill, sunfish, and sometimes perch. Out of desperation I tried this fish soup, and it turned out edible and I made it when I had a mess of small fish and didn’t want to clean them. Rinse fish thoroughly. Drop whole fish into boiling water. I’mmediately turn off the heat, and let sit for 10 minutes. Strain the liquid into another pan, and then flake off the meat of the little fish gently and not too aggressively since the fish are still whole. Use the stock and flakes in your fish soup. For example, I would chop up celery, carrots, and onions, saut them in a little olive oil. Add the strained stock, a can of diced or crushed tomatoes, a cup or two of cubed potatoes, a bay leaf, and some fresh herbs, salt and pepper. Let that cook for a few minutes and add the flaked fish. I wouldn’t tell your recipe because people may get grossed out with dumping the whole fish into water, but trust me it is wholesome and tastes good.