Alaska Cod Corn Tortilla Soup
Ingredients
- ½ cup onions chopped
- 1 garlic clove minced
- 1 tbsp butter
- 1 tsp dried oregano
- ¾ tsp ground cumin
- ½ tsp red pepper flakes or to taste
- 1 can low-salt chicken broth - (14½ oz)
- 1 can whole peeled tomatoes - (14½ oz) coarsely chopped
- ? cup frozen corn kernels
- 4 cod fillet - (5 oz ea)
- chopped cilantro for garnish
- tortilla strips
- Sauté onions and garlic in butter in a large skillet over medium heat for 3 to 4 minutes.
- Stir in oregano, cumin and red pepper flakes.
- Saute 1 to 2 minutes.
- Stir in chicken broth, tomatoes and tomato liquid; 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 article uses material from the "Alaska Cod Corn Tortilla Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
