Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 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 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add 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
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
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