Alaska Cod Corn Tortilla Soup Recipe - Cooking Index
Alaska Cod Corn Tortilla Soup Recipe - Cooking Index
| 1/2 cup | Onions - chopped | |
| 1 | Garlic clove - minced | |
| 1 tablespoon | Butter | |
| 1 teaspoon | Dried oregano | |
| 3/4 teaspoon | Ground cumin | |
| 1/2 teaspoon | Red pepper flakes - or to taste | |
| 1 x | Low-salt chicken broth - (14 1/2 oz) | |
| 1 x | Whole peeled tomatoes - (14 1/2 oz) - coarsely chopped | |
| 2/3 cup | Frozen corn kernels | |
| 4 | Cod fillets - (5 oz ea) | |
| Chopped cilantro - for garnish | ||
| Tortilla strips |
Saute onions and garlic in butter in a large skillet over medium heat for 3 to 4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1 to 2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels.
Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.
To serve, set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.
This recipe yields 4 servings.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
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