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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I modified this recipe from The Ocean's Bounty, a little recipe book given to me by a friend from Connecticut. Instead of using whole fish, I used fillets, which cuts the cooking time. I cook only until the peppers are crunchy-done. Ingredients:
1 (15 ounce) can clam broth |
1 cup water |
1 cup dry white wine or 1 cup substitute with water |
2 medium onions, chopped |
1 cup tomatoes, peeled and chopped or 1 cup canned diced tomato |
1 red bell pepper, thinly sliced |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon pepper |
2 small hot chili peppers, finely chopped (or less) |
5 garlic cloves, crushed |
1/2 teaspoon dried oregano |
1/2 teaspoon cumin |
1 lb tilapia fillets or 1 lb halibut fillets or 1 lb red snapper fillet |
3 tablespoons chopped fresh cilantro |
1 (14 ounce) can hominy |
1 tablespoon butter |
Directions:
1. Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
2. Simmer gently 5 or 6 mnutes.
3. Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
4. Add cilantro, hominy, butter and HEAT gently.
5. Adjust seasonings to taste.
6. Garnish with fresh cilantro and serve with boiled white rice and lemon slices.
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