Veracruz-Style Fish Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
  • Heat the oil in a large skillet over med-high heat.
  • Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
  • Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
  • Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
  • Stir in the tomatoes and clam juice.
  • Cover and cook on LOW for 4-5 hours.
  • Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
  • Season to taste with salt and pepper before serving.
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