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Crappie Soup

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Have made this before but it came out so good this time thought I’d share:

crappie filets

crappie rib cages



celery carrot



tomato paste



italian herbs 


stock: melt 1/4 stick of butter and fry celery, onion, carrot and just a bit of tomato paste, teaspoon or less with salt in a stock pot. Put in rib cages, stir up and cover with 3-4 cups of water. Use the minimalist amount of water to concentrate flavor. Let it simmer 40-60 minutes. 

cook a couple pieces of bacon, reserve fat. 

add 1/4 stick butter and bacon grease to soup pot and fry onion, celery, and carrots, cook down. Add salt pepper herbs then minced garlic, chopped bacon and potatoes and cook a few more minutes. Add a little stock if it starts sticking. Add strained stock and simmer until potatoes are soft. Add chopped crappie 10 minutes before serving so they don’t flake off and stay chunky. 

I didn’t have several ingredients in house that could have made this better, but I’m glad I didn’t for this batch because it turned out so good. Best tip, use minimal water from the start that will cover all your ingredients in the soup. Nice break from frying all the time. 


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