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Fish Soup

Mexican.Chef's picture
Ingredients
  Drawn catfish/Other fish with head and tail 1 1⁄2 Pound (Fresh Or Frozen)
  Water 6 Cup (96 tbs)
  Canned tomatoes 16 Ounce, cut up
  Onions 2 Medium, chopped
  Canned green chili peppers 8 Ounce, rinsed, seeded, and chopped
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Salt 2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
Directions

Thaw frozen fish.
In large saucepan combine water, undrained tomatoes, onions, chili peppers, garlic, bay leaf, salt, oregano, and pepper.
Bring to boiling; cover and simmer about 30 minutes till onion is tender.
Cut fish in half if necessary to fit saucepan.
Add fish to soup; simmer, covered about 15 minutes or till fish flakes easily with a fork.
Remove fish; discard head, tail, skin, and bones.
Remove bay leaf.
Cut fish meat into bite-size pieces; return to soup.
Heat through.
Garnish with snipped cilantro or parsley, if desired.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish

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