The Recipes

Mexican Seafood Soup

One of the challenging things I come across is trying to make the same old, same old taste different.  Sure, if I had a million-dollar budget to buy luxe ingredients, it would be a cinch, but come on... we're all on a budget, right?  Add into that the fact that no one I know has multiple blenders ala Iron Chef, and who wants to rinse out a blender to make two different oils for one person?  I'll try, I'll try... but in the meantime, let's keep to our frugal cooking method, shall we?

Mexican Seafood Soup

- 6 oz. fish such as flounder, cod or halibut, cut into 2-3 in. pieces

- 1/8 red onion, diced

- 1/2 jalapeno, halved and sliced

- 1 garlic clove, minced

- 1 T. tomato paste

- 1 T. cumin

- 1 tsp. Mexican oregano

- 1- 1 1/2 c. fish, chicken or vegetable stock

- handful of cilantro, chopped

- 1/2 lime

- salt

- pepper

- olive oil

Heat 1 T. of olive oil in a pot.  Add the onion and jalapeno, season with salt, and let them soften for 4-5 minutes.  Add in the garlic, cumin, and oregano, and stir to coat.  Add in the tomato paste and work it around the bottom of the pot to loosen it up.  Add the stock to the pot and season with salt and pepper.  Bring to a simmer.

Add the fish pieces to the soup and cover.  Simmer for 6-8 minutes; just until the fish is opaque and cooked through.  Remove from the heat and stir in the cilantro.  Ladle into a bowl and squeeze the lime over the top.