| 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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