Recipe by Kathy228
This is a delicate fish soup that is slightly stew-like. I discovered this soup while eating in a Mexican restaurant in Chicago. I believe I've "hooked" the recipe or pretty close. Please NOTE: I use Snow's brand of clam juice - it's not too salty. If you use another brand you may have to omit the salt in the recipe.*
Top Review by DenniseAlejandra
I recently have been into this whole mexican cuisine recipe search. I have found it very difficult to make up my own recipe for a fish stew/soup so, I decided to take the dare and challenge myself. I actually did not use any salt what so ever. Clam juice is very salty. I used cod, worked out great. Fast recipe, family loved it. A
- 1 medium carrot, sliced diagonally into 6 to 8 pieces
- 2 (9 ounce) bottles clam juice (Snow's brand)
- 1 large onion, sliced then halve the slices
- 3 tablespoons butter or 3 tablespoons oil, of choice
- 1⁄2 teaspoon salt (depending on clam juice) (optional)
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
- 1⁄2 cup chopped fresh cilantro
- fresh cilantro (to garnish)
Directions See How It's Made
- In a saucepan, mix clam juice and carrots.
- Simmer 'til carrots are crunchy-tender.
- Meanwhile in a large saucepan, fry onions in oil 'til transparent.
- Add the seasonings and optional salt - and fry another 4 minutes.
- Stir the clam juice and carrots into the onions and simmer 5 minutes.
- Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
- Add water if needed and adjust seasonings.
- Garnish with cilantro leaves or parsley and serve.
- Salsa and hot sauce can be present on the table.