Alaska Cod Corn Tortilla Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Found this fun recipe on Had some nice frozen cod filets and wanted to do something a little different. Made a few changes for my cooking style. Added the poblano pepper, sugar to drop the acid, and lemoned the fish up first to remove any fishiness. Ingredients:
1/2 cup onions, chopped |
1 clove garlic, minced |
1/4 cup poblano pepper, thinly sliced medium strips |
1 tbsp. butter |
1 tsp. oregano, dried |
3/4 tsp. cumin, ground |
1/2 tsp. red pepper flakes, or to taste |
1 can (14-1/2 oz.) chicken broth, low-salt |
1 can (14-1/2 oz.) whole, peeled tomatoes, coarsely chopped |
1 tsp sugar |
2/3 cup corn kernels, frozen |
1 lemon, juiced |
1 tsp salt |
4 (5 oz. each) alaska cod fillets |
cilantro, chopped, to garnish |
tortilla strips |
Directions:
1. Saute onions, pepper and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft.
2. Stir in oregano, cumin and red pepper flakes. Saute 1-2 minutes.
3. Stir in chicken broth, sugar, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes.
4. Stir in corn kernels.
5. Wash cod fillets and place in a shallow dish and sprinkle with salt.
6. Squeeze the lemon over the fish and let set for a few minutes.
7. Set cod fillets on top of broth and spoon liquid over cod.
8. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.
9. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.
10. Servings 4
11. Per Serving
12. Calories 180
13. Fat 3.2
14. Carbs 18.1
15. Protein 17.93
16. Fiber 3.5
|
|