MEXICAN FISH SOUP

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Mexican Fish Soup image

This is a delicate fish soup that is slightly stew-like. I discovered this soup while eating in a Mexican restaurant in Chicago. I believe I've "hooked" the recipe or pretty close. Please NOTE: I use Snow's brand of clam juice - it's not too salty. If you use another brand you may have to omit the salt in the recipe.*

Provided by Kathy228

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium carrot, sliced diagonally into 6 to 8 pieces
2 (9 ounce) bottles clam juice (Snow's brand)
1 large onion, sliced then halve the slices
3 tablespoons butter or 3 tablespoons oil, of choice
1/2 teaspoon salt (depending on clam juice) (optional)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
1/2 cup chopped fresh cilantro
fresh cilantro (to garnish)

Steps:

  • In a saucepan, mix clam juice and carrots.
  • Simmer 'til carrots are crunchy-tender.
  • Meanwhile in a large saucepan, fry onions in oil 'til transparent.
  • Add the seasonings and optional salt - and fry another 4 minutes.
  • Stir the clam juice and carrots into the onions and simmer 5 minutes.
  • Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
  • Add water if needed and adjust seasonings.
  • Garnish with cilantro leaves or parsley and serve.
  • Salsa and hot sauce can be present on the table.

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