Red snapper soup Veracruz
1 medium, chopped
2 medium clove(s), minced
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
1 medium, seeded and chopped
3 cup(s), or fish broth, or bottled clam juice
Canned stewed tomatoes
Frozen corn kernels
2 cup(s), or fresh
Uncooked tilapia fillet(s)
1 pound(s), or red snapper, cod, haddock, or halibut fillets, cut into 1-inch pieces
¼ cup(s), fresh, chopped
1 oz, stuffed pimento variety (about 2 Tbsp)
Fresh lime juice
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion, garlic, and jalapeño pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 5 minutes.
- Sprinkle in the flour and cook, stirring constantly, until the flour is lightly browned, 1–2 minutes. Gradually stir in the broth, tomatoes, cinnamon, and cloves. Cook, stirring constantly, until the mixture bubbles and thickens slightly.
- Add the corn and fish; return to a boil. Reduce the heat and simmer, uncovered, until the fish is just opaque in the center, about 5 minutes. Stir in the cilantro, olives, and lime juice. Yields scant 2 cups per serving.