One thing I’ve learned about trolling for Mahi Mahi is life is much easier using my Nikon binoculars to find grass lines and debris that the fish like to hide under. Sometimes I like to catch a little more then what my freezer can hold, so what better to do with it then make a big pot of soup for my whole neighborhood to enjoy. After a long day of fishing we like to drink lots of beer while making this huge batch of soup. Enjoy.

INGREDIENTS

1 large onion
large chop 1 sweet bell pepper
large chop 2 stalks celery sliced
1 large carrot sliced
1 large sweet potato peeled and cubed
3 cloves garlic chopped
3 fresh small tomatoes chop OR 1-14 ounce can stewed tomatoes
1-6 ounce can tomato paste
1 cup white wine
½ cup fresh basil chopped
6-8 sprigs fresh thyme*
1 bay leaf
½ pound shrimp cleaned deveined
1 pound Mahi Mahi large chunks
salt pepper to taste
water to fill stock pot ¾ full
2 Tablespoons concentrated fish or shrimp base OR 2-8 ounce bottles clam juice**
3 Tablespoons butter OR oil of your choice

Heat large stock pot, add butter and let it brown. Add onion, celery and carrots. Sauté at least 5 minutes. Add wine, let reduce for 3 minutes. Add water to ¾ up side of stock pot. Let this mixture simmer gently for 10 minutes. Add tomatoes, tomato paste, bell pepper, sweet potato, bay leaf, garlic, basil, thyme, salt pepper, fish stock or clam juice and continue gentle simmer for at least 20 minutes or until sweet potatoes are cooked thoroughly. At this point the soup can be cooled down and refrigerated OR you can let it simmer another 10 minutes. Add the shrimp & Mahi Mahi and continue to simmer until all fish is done approximately 7-10 minutes. Garnish with chopped cilantro or parsley. Serves 6 * add whole sprigs of fresh thyme and remove from soup before serving. ** decrease amount of water in soup if using clam juice