Fish soup

So I started with a chicken soup recipe  from the book "recipes to the rescue."
But I decided that this would be a good way to use fish from my recent fishing trip.
Uncle Mitchel and I went out for a day on lake Ponchatrain.
It was a beautiful day and we were on the water before the sun even came up.
I do love riding on a boat, wind in my hair and watching the sunrise.
We caught lots of fish mostly trout but a few redfish ect.
It was also nice to spend some time with Uncle Mitchel
By the time I got home I was heat sick from the hours on the water.
So I stuck all the fish in the freezer all in one bag.
Now of course I have a block of frozen fish.
This is what I started with.

So I rinsed warm water over the giant block of fish and cut off pieces until I had 2 cups.
I poured some vegitable stock over it and stuck the whole thing in the microwave for 2 min to defrost.
Meanwhile in a stock pot I started cooking with hot oil and two chopped cloves of garlic, and a bunch of chopped green onions.
Once those had cooked up a bit I dumped in the fish and stock.
I cooked just this for about 5 min
Then I added a can of creamed corn and the rest of the the box of vegitable stock.
Once that had boiled long enough for the fish to look done I beat a couple of eggs.
I stirred the egg into the boiling soup making egg drop shreds.
I let the whole thing boil for a bit more and stirred in some Tabasco and Tony Chacheres.
The soup came out really yummy and pretty quick.
 
Ingredients:
1 table spoon of vegetable oil
2 cloves of garlic
1 bunch of green onions.
2 cups of fish
1 can cream corn
1 box (50 ounces) of vegitable stock
2 eggs
Some pepper, or Tabasco sauce.