| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Mexican | Soups/stews, Mexican, Seafood, Spices | 6 | Servings |
INGREDIENTS
| 1 | sm | Onion |
| 1 | cn | Yellow hominy (15 oz.) |
| 3/4 | lb | Rockfish fillet |
| 2 | ts | Olive oil OR salad oil |
| 1 | Lime | |
| 3 | c | Low-salt chicken broth |
| 1 | cn | Diced tomatoes and juice (14 1/2 oz.) |
| 1 | cn | Chopped green chilies (4 oz.) |
| 2 | ts | Ground cumin |
INSTRUCTIONS
Salsa or hot pepper sauce Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges. Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes. 2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes. 3. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste. Makes 6 servings. Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted. Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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