Mexican Fish Soup

Name: Mexican Fish Soup
Ingredients: 1 medium carrot, sliced diagonally into 6 to 8 pieces; 2 (9 ounce) bottles clam juice (Snow's brand); 1 large onion, sliced then halve the slices; 3 tablespoons butter or 3 tablespoons oil, of choice; 1/2 teaspoon salt (depending on clam juice) (optional); 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks); 1/2 cup chopped fresh cilantro; fresh cilantro (to garnish)

10 ingredients

9 steps

Ingredients

1 medium carrot, sliced diagonally into 6 to 8 pieces
2 (9 ounce) bottles clam juice (Snow's brand)
1 large onion, sliced then halve the slices
3 tablespoons butter or 3 tablespoons oil, of choice
1/2 teaspoon salt (depending on clam juice) (optional)
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 lbs firm white fish fillets (such as cod, hake, sea bass cut into chunks)
1/2 cup chopped fresh cilantro
fresh cilantro (to garnish)

Directions

1

In a saucepan, mix clam juice and carrots.
2

Simmer 'til carrots are crunchy-tender.
3

Meanwhile in a large saucepan, fry onions in oil 'til transparent.
4

Add the seasonings and optional salt - and fry another 4 minutes.
5

Stir the clam juice and carrots into the onions and simmer 5 minutes.
6

Add the fish and cilantro and simmer 8-10 minutes or 'til fish is of desired doneness.
7

Add water if needed and adjust seasonings.
8

Garnish with cilantro leaves or parsley and serve.
9

Salsa and hot sauce can be present on the table.