Mexican Fish Soup
- Reviews 4
Ready In: 40 mins
Serves: 4
Ingredients
- 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
- 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.
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