Hot and Spicy Fish Soup

“I modified this recipe from "The Ocean's Bounty," a little recipe book given to me by a friend from Connecticut. Instead of using whole fish, I used fillets, which cuts the cooking time. I cook only until the peppers are crunchy-done.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil.
  2. Simmer gently 5 or 6 mnutes.
  3. Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes.
  4. Add cilantro, hominy, butter and HEAT gently.
  5. Adjust seasonings to taste.
  6. Garnish with fresh cilantro and serve with boiled white rice and lemon slices.

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