Hot and Spicy Fish Soup

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.

• Ready In: 30 mins
• Serves: 4

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.