Veracruz Style Fish Soup Recipes
VERACRUZ-STYLE FISH SOUP
Make and share this Veracruz-Style Fish Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 7h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 229.4, Fat 5.4, SaturatedFat 0.9, Cholesterol 23.3, Sodium 293.5, Carbohydrate 28.8, Fiber 3, Sugar 5.4, Protein 13.9
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- Place a medium-size frying pan over medium heat and pour in half of the vegetable oil. Add the fish and sear for a few seconds, just enough to seal it on both sides. This step will give the fish a better flavor, as well as keep it from falling apart when it’s in the soup. After you’ve seared the fish, set aside.
- Roast the tomato, garlic, and onion in the same frying pan until the skin of the tomato (and only that of the tomatis slightly charred. Afterward, set all these ingredients aside.
- In the same pan, fry the tortilla until lightly golden (but be careful not to burn it). The tortilla will add a thick consistency to the broth.
- Using your blender, blend the tomato, onion, garlic, and jalapeño pepper with a little bit of water (you can use fish or seafood broth if you have it). Add salt and black pepper to your liking, along with the fried tortilla, and blend again.
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