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Hot and Spicy Fish Soup

Hot and Spicy Fish Soup created by Kathy228

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:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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@Kathy228
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@Kathy228
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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."
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  1. Annacia
    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!
    Reply
  2. Annacia
    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!
    Reply
  3. Kathy228
    Hot and Spicy Fish Soup Created by Kathy228
    Reply
  4. Kathy228
    Hot and Spicy Fish Soup Created by Kathy228
    Reply
  5. Kathy228
    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.
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