Difference between revisions of "Alaska Cod Corn Tortilla Soup"
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# Sauté [[onion]]s and [[garlic]] in [[butter]] in a large skillet over medium heat for 3 to 4 minutes. | # Sauté [[onion]]s and [[garlic]] in [[butter]] in a large skillet over medium heat for 3 to 4 minutes. | ||
# Stir in [[oregano]], [[cumin]] and [[red pepper]] flakes. | # Stir in [[oregano]], [[cumin]] and [[red pepper]] flakes. | ||
Latest revision as of 16:44, 15 July 2012
File:331545503.jpg
300pxAlaska Cod Corn Tortilla Soup
Ingredients
- ½ cup onions chopped
- 1 garlic clove minced
- 1 tbsp butter
- 1 tsp dried oregano
- ¾ tsp ground cumin
- ½ tsp red pepper flakes or to taste
- 1 can low-salt chicken broth - (14½ oz)
- 1 can whole peeled tomatoes - (14½ oz) coarsely chopped
- ⅔ cup frozen corn kernels
- 4 cod fillet - (5 oz ea)
- chopped cilantro for garnish
- tortilla strips
Procedures
- Sauté onions and garlic in butter in a large skillet over medium heat for 3 to 4 minutes.
- Stir in oregano, cumin and red pepper flakes.
- Saute 1 to 2 minutes.
- Stir in chicken broth, tomatoes and tomato liquid; boil and simmer 5 minutes.
- Stir in corn kernels.
- Set cod fillets on top of broth and spoon liquid over cod.
- Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.
- To serve, set each fillet in a large soup bowl.
- Spoon broth around cod and sprinkle with cilantro.
- Garnish each bowl with tortilla strips.
