One of the things I love to do with fish is make soup. I usually use the imitation crabmeat (pollock flavored with crab juices), but any sweet white fish will work. Ask your cousin how strongly flavored the fish you received is. Fish must be completely boneless for using in soup.
You'll need very large bowls for serving this soup. Try the dollar store for oversized soup bowls.
Oriental fish soup
Veggies: Slice 1 stalk of celery into 1/4" pieces on a slant. Slice 10 baby or 2 medium whole peeled carrots into 1/2" pieces. Chop 1 small sweet white or yellow onion into rings, then slice into small pieces, OR use 2 fresh scallions if you like a milder onion flavor. Use both types if you love onion.
Fish: Slice fish into 1/2" pieces. Feel for bones and pull out with fingers.
Put raw vegetables and fish into a crockpot. Add 2 medium cans chicken broth plus enough water to cover.
Seasonings: Add a splash (1/4 tsp) of soy sauce. Grind in fresh pepper to taste. Do not add salt.
Add a little ground hot red pepper flakes if you like a bit of zing
to your soup.
Cook slowly: Turn crockpot to medium setting and cook for 3 hours.
Add 1-2 small cans of drained shiitake
or button mushrooms. Cook for another 40 minutes.
Serving options:
1. Precook white rice and allow to cool in frig for several hours before dinner. Place 1/2 cup of rice in deep bowl and ladle soup over it. OR
2. Add broken up cellophane or "vermicelli" size Oriental rice noodles (not ramen) to the hot soup. Do not stir for 5 minutes. Stir gently and test for softness, but do not let them get mushy. Timing is critical.
Serve in huge bowls with crispy rice noodles (out of a can) on top.