Seafood Soup With Chilies And Tomatoes

God guides, not by a visible sign, but by swaying the judgment. To wait before Him, weighing candidly in the scales every consideration for or against a proposed course, and in readiness to see which way the preponderance lies, is a frame of mind and heart in which one is fitted to be guided; and God touches the scales and makes the balance to sway as He will. But our hands must be off the scales, otherwise we need expect no interposition of His in our favor.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Seafood	Tex-Mex	Main dish, Seafood, Tex-mex	8	Servings

INGREDIENTS

20	c	Water
1 1/2		Onions, peeled quartered
60		Garlic, peeled
12		Black peppercorns, whole
2	t	Salt, or to taste
4		Fish heads
1 1/2	lb	Red snapper or sea bass
		Bones and trimmings.
1/2	c	Olive oil
3		Onions, thinly sliced
40		Garlic, crushed
2		Whole plum tomatoes
		Drained
		And chopped, 28 oz size
3/4	t	Dried oregano, OR
3/4	T	Fresh oregano
1/2	t	Black pepper
		Salt to taste
2		To 4 fresh jalapeno or
		Serrano chilies, stemmed
		And
		Cut into strips
2	lb	To 2 1/2 lbs red snapper or
		Sea bass cut into chunks
32		Shrimp, peeled deveined
4		To 6 jalapeno chilies
		Stemmed and cut in strips
		For garnish

INSTRUCTIONS

To prepare fish stock,place water,onions,garlic,peppercorns and salt
in medium stockpot and bring to a boil.Add fish heads and simmer 40
minutes,then add fish and continue cooking 25 minutes more.Remove from
heat,strain stock and discard solids.Set stock aside.. To prepare soup
base,heat oil in heavy saucepan over medium heat.Saute onions and
garlic until lightly browned,about 5 minutes.Add tomatoes and cook
until mixture is thick,about 20 minutes.Add oregano,pepper and salt  to
taste.Gradually add chilies and reserved fish stock.Recipe may be
prepared to this point 1 day in advance.. Before serving,heat soup
base to a simmer,Add fish chunks and shrimp and cook on medium low
heat for 8 minutes.Taste and adjust seasonings.Serve immediately with
jalapeno strips on the side to garnish.Makes 8 servings..  Recipe By  
:  From: [email protected]                Date: Sun, 19 Feb 1995
22:05:37  -0500  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 134 Total Fat: 15.1g Cholesterol: 57mg Sodium: 818.3mg Potassium: 308.1mg Carbohydrates: 6.8g Fiber: 1.4g Sugar: 2.8g Protein: 16g