33min prep: 8min cook: 25min
A tasty fish soup that is simple to prepare with a Tex-Mex flare.Notes:
- Any white-fleshed fish such as tilapia, bass or catfish can be used. The fish will hold together better when purchased fresh. Lump crab meat could also be used instead, although it is more expensive.
This recipe has been shared with us from the Austin Food Blogger Alliance Cookbook, which can be purchased here.
Ingredients
Produce
- Garlic — 1 Clove
- Hot Pepper, Optional — 1
- Lime — 1
- White Onion, Small — 1
Meat & Seafood
- Tilapia Filets — 1 Pound
Grains & Pasta
- Rice, Cooked — 1 Cup
Canned Goods, Soups & Mixes
- Canned Tomatoes, Diced — 1 ( 15 Ounces )
- Fish, Chicken Or Vegetable Stock — 3 Cups
Frozen
- Corn, Frozen — 1 Cup
- Vegetable Mix, Frozen — 1 Cup
Spice & Baking
- Black Pepper
- Dried Bay Leaf — 1
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 6 Tablespoons
Beverages
- Water — 2 Cups
Equipment
Kitchen Supplies
- Paper Towels
Appliances
- Stove Top
Cooking Equipment
- Can Opener
- Chef’s Knife
- Cutting Board
- Ladle
- Measuring Cups
- Pot, Large (4-6 QT)
Prep Steps
- Dice onion.
- Mince garlic.
- Slice lime into wedges.
- Slice hot pepper, if using.
Cook Steps
- Rinse the fish filets under cold running water and pat dry with paper towel.
- Sauté the onion and garlic in olive oil in the soup pot.
- Add stock and water, bay leaf, tomatoes, vegetables, corn, hot pepper and rice. Bring liquid to a rapid boil.
- Once boiling, reduce heat to medium and simmer for [10 minutes].
- After soup has simmered for 10 minutes, adjust seasoning with salt and pepper to taste. Add fish filets and cook until opaque, about [5 minutes].
- Serve one fish filet per person and ladle the broth over the top along with lime wedges. Enjoy!