My recipe is based on a soup I had at La Calle Doce, a few googled recipes, and my own experiments. The ingredient measurements are approximate because I don’t usually measure stuff when I’m making up a recipe. Ping me @stealingsand if you have questions or flavor problems…
- Add cancha to the finished soup
- Use shrimp instead of seafood
- Cherry tomatoes instead of larger ones
- Add smoke sauce to taste
- Cut cilantro, add parsley to Americanize
- Add a cup of frozen corn kernels with the fish
- Add 1c fried onions (more umami!)
- Add more broth or broth concentrate
- Make it more American-flavored by adding celery
What’s critical here to the “look” is the red-green complementary color. Pretty food is yummy food!
- 1 whole onion, chopped
- 5 medium tomatoes, peeled, seeded and chopped
- 1 can of Rotel
- 6 medium red or gold potatoes, peeled and cut into 1" cubes
- 3 garlic cloves, minced
- 2 tsp cumin
- 1 lb cod, cut into 1" squares (any white ocean fish will work)
- ⅓ c cilantro, chopped
- 1 tsp oregano
- 6 Tbsp lime juice (about 1½ limes)
- 5 c chicken broth (or fish broth)
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp olive oil
- Add olive oil to a heavy-bottom cooking pot or Dutch oven.
- Sauté onions until browned.
- Add tomatoes and peppers and continuing sautéing until tender.
- Add all the rest of the ingredients except seafood and cilantro.
- Bring to full boil, cover, and simmer on low for 40 minutes.
- Add fish and cilantro, and gently simmer an additional 15-20 minutes.
- Serve with fresh lime juice.