Fish Soup

From: "365 Easy Mexican Recipes" by Marge Poore p. 40. Recipe with changes below.

Heat in soup pot

• 3 T. oil

Add and cook until begin to soften about 3-5 minutes. (I usually add one at a time while chopping the next.)

• 1 large onion, chopped
• 2 celery ribs with leaves, thinly sliced
• 1/2 green pepper, diced
• 3 garlic cloves, smashed in garlic press

Add and bring to a boil, then reduce heat to medium-low, partially cover, and simmer until potato is barely tender, 6-8 minutes.

• 1 t. dried oregano
• 2 bay leaves (optional)
• 2 small potatoes, 1/2" dice
• 2 medium tomatoes, peeled and dice (or 1 small can whole tomatoes, diced with juice.)
• pinch crushed hot red pepper
• 2/3 c. white wine
• 4 c. chicken broth, water, or fish stock....

Meanwhile cut into 1" pieces, then add to soup

• 1 pound firm thawed, white fish fillets such as cod, snapper, or halibut. (I've even used shrimp)

Add and cook 5-7 minutes until fish is opaque throughout.

• 1/4 c. chopped cilantro (previously frozen is fine.)

Remove and discard bay leaves if you used them. 

Stir in

• 1 T lime juice (I just use the juice and scrapings from 1 lime. It's probably more than 1 T.)

Taste and season with

• 3/4 t. salt (might not need if canned broth used.)
• 1/8 t. pepper (I usually just grind pepper on top till it tastes right.)

Serve hot.