Mexican Fish Soup

Recipe by Kathy228
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon salt (depending on clam juice) (optional)
  • 12
    teaspoon pepper
  • 12
    teaspoon garlic powder
  • 2
    lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
  • 12
    cup chopped fresh cilantro
  • fresh cilantro (to garnish)
Advertisement

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.
Advertisement

RECIPE MADE WITH LOVE BY

@Kathy228
Contributor
“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.*”