Veracruz-Style Fish Soup
- Ready In:
- 7hrs
- Ingredients:
- 16
- Serves:
-
8
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
directions
- 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.
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