Prep 10 mins
Cook 20 mins
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.
- 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
- Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
- Simmer gently 5 or 6 mnutes.
- Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
- Add cilantro, hominy, butter and HEAT gently.
- Adjust seasonings to taste.
- Garnish with fresh cilantro and serve with boiled white rice and lemon slices.
I made this for lunch and loved it. I used some Snapper I had in the freezer, used some dashes of Louisianna Hot Sauce in place of the chili peppers and skipped the hominy because I don't believe I have ever seen it in Canada. All that said, this is delish! The clam juice adds a lot to the character of this soup, I used 1/2 and 1/2 wine and water and I thought that worked very well. Thanks for a very good dish!