Veracruz Style Fish Soup Recipes

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

Ingredients

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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