Red snapper soup Veracruz
6
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Native olives and fiery peppers—introduced to Mexico by early Spanish settlers—are central to the cooking of Veracruz, Mexico’s principal seaport, and the location this recipe is named after. A touch of cinnamon and cloves really amplifies the flavors in this soup. It also features stewed tomatoes, corn, tilapia, and lots of fresh cilantro and lime juice. You'll love how much taste you can build in under 40 minutes. It's the perfect soup to serve on a wintry night and can easily be scaled up if you're serving a crowd. For more fire, you use canned diced tomatoes seasoned with jalapeño peppers instead of the stewed tomatoes.
Ingredients
Olive oil
2 tsp
Uncooked onion(s)
1 medium
Garlic
2 medium clove(s)
Jalapeño pepper(s)
1 medium
Green bell pepper(s)
1 medium
All-purpose flour
1 Tbsp
Vegetable broth
3 cup(s)
Canned stewed tomatoes
14.5 oz
Ground cinnamon
0.125 tsp
Ground cloves
0.125 tsp
Frozen corn kernels
2 cup(s)
Uncooked tilapia fillet(s)
1 pound(s)
Cilantro
0.25 cup(s)
Olives
1 oz
Fresh lime juice
2 Tbsp
Instructions
1
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.
2
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.
3
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.
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