Seafood Chili Soup
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned tomato juice||12 Ounce (1 1/2 Cups, 1 Can)|
|Water||1 Cup (16 tbs)|
|Canned red kidney beans||8 Ounce (1 Can)|
|Canned tomatoes||1 1⁄2 Ounce, cut up (1 Can)|
|Canned sliced mushrooms||6 Ounce, drained (1 Can)|
|Chili powder||1 Tablespoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Crushed red pepper||1⁄4 Teaspoon|
|Skinless cod||1 Pound (Cusk)|
In a medium saucepan cook onion, green pepper, and garlic in cooking oil till vegetables are tender.
Stir in the tomato juice, water, undrained kidney beans, un-drained tomatoes, mushrooms, chili powder, sugar, basil, red pepper, bay leaf, and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add fish to soup mixture.
Return mixture just to boiling, and then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness of fish).