Made some fish soup

... a couple of days a goto use up some whitefish fillets that have been in the freezer a little too long. The first batch was good enough that I just made a second. (there's still a pound or 2 of fish in the deep freeze)

Whitefish, Tomato, and Potato Stew

1 (15 oz) can sliced stewed tomatoes (or diced Italian style tomatoes) 2 tomato cans of water 2 chicken bouillon cubes 2 bay leaves generous pinch of thyme 1-2 medium white or yellow onion, chopped 1 or 2 ribs of celery, thinly sliced 3 or 4 waxy potatoes, peeled and diced small 1 sliced fresh jalapeno (optional) 4 or 5 frozen whitefish fillets pinch of basil or marjoram black pepper, to taste red pepper flakes, if you didn't use the jalapeno

Put tomatoes, water, bouillon, thyme, bayleaves, and vegetables in large saucepan. Cook uncovered until potatoes are soft. Stir vigorously so potatoes will shed a little starch and thicken the broth. Chop the frozen fillets into large pieces and add to the pot, along with basil or marjoram. Cook over medium heat until the fish is flaky, and stir to break up the fish a little. Adjust seasonings with salt, black pepper, and maybe a pinch of sugar or dash of worchestershire sauce.

Notes: I didn't peel the potatoes on the first batch and that was a mistake; they cooked off of the potatoes and were unpleasant in the soup.

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Best regards, Bob