Ingredients
12-15 ounces chicken broth
3 chicken bouillon cubes
2 pounds fresh/frozen Striped Bass
1 large Valida onion
1 tablespoon olive oil
46 ounces clam juice
64 ounces V8 juice
15.5 ounces mild salsa
90 ounces diced potatoes
1/2 stick real butter
Oyster Crackers or Seasoned Croutons
Preparation
In a 5 quart heavy bottom cooking pot add chicken broth and three dissolved bullion cubes.
Add fresh or frozen Striped Bass, cover and simmer gently until almost flaky. Set aside to cool.
In a 10-12 quart heavy bottom pot, saute minced onion in olive oil.
Add drained potatoes, salsa, clam juice and V8. Using low heat, bring mixture to a gentle simmer.
Boning Fish: Using fingers, carefully separate fish flakes from fish carcass. Add flakes to broth. Strain fish liquid to remove remaining debris. Add to broth.
Add butter and season with Chef Paul Prudhomme’s Seafood Magic and Tuscan Spicy Garlic Blend to taste.
Serve with Oyster crackers or Herb Seasoned Croutons.
