Anraith Bhainbh (Fish Soup)

12  bluegills or other small fish
1  quart of water
4 tablespoons butter
1  medium onion, chopped
1 tablespoon flour
1/2 tablespoon dried chopped parsley
1/2 tablespoon dried chopped chives
1/2 teaspoon salt
1/4 teaspoon pepper
Scale the fish and clean them. Put the fish into a Dutch oven and pour in water. Add the salt. Bring to a boil, then reduce heat and simmer for a few minutes, or until the fish flakes easily from the bone. While the fish are simmering, melt the margarine in a skillet and chop the onion. Sauté the onion for about 3-4 minutes, then stir in flour slowly. Leave the skillet on very low heat. Meanwhile, remove the fish from the Dutch oven and drain in a colander. (Be careful not to leave any fins or parts of the fish in the liquid.) Turn the Dutch oven heat up just a little and gently boil the liquid, uncovered.

Using a fork, carefully pull the meat from the bones. And stir the flour from time to time. After about 10 minutes (or quicker if the onions are getting too brown), add the roux to liquid in the Dutch oven. Also add the chives, parsley, and pepper. Finish pulling the meat off the bone. Add the fish to the Dutch oven and simmer for 10 minutes.

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 30 min

Servings: 4

Recipe By: A.D. Livingston

From:  Cast-Iron Cooking; From Johnnycakes to Blackened Redfish
Used with permission of The Lyons Press

Chef Suggestions
Serve as an appetizer or as a meal, along with boiled potatoes, bread, green vegetable, and salad. Any good fish of mild flavor can be used in this recipe.