Tortilla Fish Soup

Name: Tortilla Fish Soup
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 1 (2 -3 lb) whole red snapper, scaled and gutted; 1 medium onion, quartered; 4 garlic cloves, smashed; 1 serrano chili, halved; 4 sprigs fresh thyme; 2 bay leaves; 8 whole black peppercorns; kosher salt; 2 red snapper fillets (from the whole snapper); 8 corn tortillas, cut into 1/2 inch strips; vegetable oil, for frying; kosher salt & freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 lime, juiced, plus lime wedges for garnish; 1 medium onion, sliced, for garnish; 4 ripe tomatoes, cut into chunks, for garnish; 2 ripe avocados, peeled and cut into chunks, for garnish; cilantro leaf, for garnish

Submitted by Chef Jean

"I found this recipe on foodtv. This is fairly involved because it has you make the fish stock from scratch. I'm not sure if there is such thing as store bought fish stock, but if you can find it, use it!"

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Ready In:: 1hr 10mins
Ingredients:: 18
Serves:: 6

ingredients

Fish Stock
1 (2 -3 lb) whole red snapper, scaled and gutted
1 medium onion, quartered
4 garlic cloves, smashed
1 serrano chili, halved
4 sprigs fresh thyme
2 bay leaves
8 whole black peppercorns
kosher salt
Soup
2 red snapper fillets (from the whole snapper)
8 corn tortillas, cut into 1/2 inch strips
vegetable oil, for frying
kosher salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 lime, juiced, plus lime wedges for garnish
1 medium onion, sliced, for garnish
4 ripe tomatoes, cut into chunks, for garnish
2 ripe avocados, peeled and cut into chunks, for garnish
cilantro leaf, for garnish

directions

For the stock:
Remove the fillets from the fish (or have your fishmonger do it), wrap them, and set them aside in the refrigerator. Rinse the carcass well with water, chop it into 3 pieces, and place it in a stock pot.
Add the onion, garlic, serrano, thyme, bay leaves, and peppercorns. Add cold water to cover the ingredients by 1-inch and put the pot over medium-high heat.
Bring it to a boil, skimming off any scum that rises to the surface. Reduce the heat and simmer for 20 minutes. Strain and discard the solids, season it with salt. Makes about 6 to 7 cups stock.
For the tortillas:
Heat about 1/2-inch vegetable oil in a deep skillet over medium-high heat. Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in batches and drain them on paper towels; season with salt and pepper while they are still hot.
For the fish:
Drizzle the fish filets with olive oil and lime juice and season with some salt. Cover the fish and put it back in the refrigerator to marinate for at least 15 minutes but no longer than 1 hour.
For the soup:
Heat the stock to simmering. Slice the marinated fish into thin strips. Place 3 pieces of fish into the bottom of a large soup bowl. Top with some onion, tomato, avocado, and cilantro leaves. Ladle in the hot stock and squeeze in a lime wedge. Top with tortilla strips and serve.

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RECIPE SUBMITTED BY

Chef Jean

212

I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love. I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years.

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