Cod is a mild fish that pairs well with the intense Southwestern flavors. This soup would be great any time of year, but with the first little bit of Fall teasing us, this was great tonight. About 30 minutes is all you need for this one, so it's a great week night go to recipe.
16 oz. low salt chicken broth
6 small red potatoes, cubed into 3/4 inch cubes
1 medium carrot, cubed
1 14 oz. diced tomatoes
1 10 oz. can Rotel tomatoes
1 t. ground cumin
1 t. chili powder
2 medium garlic cloves, minced
1/4 t. salt
8 oz. cod filets
2 T. chipped cilantro
1 t. grated lime zest
1 t. fresh lime juice
In a medium soup pot, stir together the broth, tomatoes, potatoes, carrot, cumin, chili powder, garlic and salt. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to simmer, covered, for 15 mintues, or until the vegetables are tender.
Meanwhile rinse the fish and pat dry with paper towels. Cut the fish into 3/4 inch cubes. Stir the fish and the remaining ingredients into the broth mixture. Simmer, covered, for 5 minutes, or until the fish flakes easily when tested with a fork.
Ladle into bowls and top with additional lime zest if desired.
1 medium carrot, cubed
1 14 oz. diced tomatoes
1 10 oz. can Rotel tomatoes
1 t. ground cumin
1 t. chili powder
2 medium garlic cloves, minced
1/4 t. salt
8 oz. cod filets
2 T. chipped cilantro
1 t. grated lime zest
1 t. fresh lime juice
In a medium soup pot, stir together the broth, tomatoes, potatoes, carrot, cumin, chili powder, garlic and salt. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to simmer, covered, for 15 mintues, or until the vegetables are tender.
Meanwhile rinse the fish and pat dry with paper towels. Cut the fish into 3/4 inch cubes. Stir the fish and the remaining ingredients into the broth mixture. Simmer, covered, for 5 minutes, or until the fish flakes easily when tested with a fork.
Ladle into bowls and top with additional lime zest if desired.
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