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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Our kids refused to try this soup when I first served it, but then they saw how much their father and I were enjoying it! I serve it with a salad and bread for a complete meal. Ingredients:
3 bacon strips, diced |
1 large onion, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) stewed tomatoes |
4 cups water |
3/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground turmeric |
dash pepper |
2 medium potatoes, peeled and diced |
1 pound cod, cut into 3/4-inch pieces |
1 package (10 ounces) frozen whole kernel corn, thawed |
1 tablespoon cider vinegar |
garlic butter: |
1/2 cup butter, softened |
2 tablespoons chopped fresh parsley |
2 tablespoons lemon juice |
2 garlic cloves, minced |
fish-shaped crackers, optional |
Directions:
1. In a large saucepan, cook bacon until crisp. Remove with a slotted spoon and set aside.
2. In the same pan, saute onion and garlic in drippings until tender. Stir in the tomatoes, water, cumin, salt, turmeric and pepper; bring to a boil. add potatoes; simmer for 15 minutes or until tender.
3. Add the fish, corn and vinegar; cook for 10 minutes or until fish is flakes easily with a fork. Stir in bacon.
4. For garlic butter, beat the butter, parsley, lemon juice and garlic in a small bowl until fluffy. Top each serving of soup with a dollop of garlic butter; garnish with crackers if desired. Yield: 8 servings (2 quarts).
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