Veracruz Style Fish Soup Recipes

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VERACRUZ-STYLE FISH SOUP



Veracruz-Style Fish Soup image

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

4 corn tortillas, cut into thin strips (6 inch tortillas)
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
2 medium red bell peppers, finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (12 ounce) bottle Corona beer (or other light Mexican beer)
1 (28 ounce) can chopped tomatoes with juice
1 (8 ounce) bottle clam juice
1 lb sea bass fillet, cut into 1-inch chunks (or halibut, red snapper fillets)
2 cups cooked long-grain rice
1/2 cup finely chopped fresh cilantro
salt
fresh ground black pepper

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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