Red snapper soup Veracruz
2
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
Onion
1 medium, chopped
Garlic
2 clove(s), minced
Jalapeño pepper
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
Green bell pepper
1 medium, seeded and chopped
All-purpose flour
1 Tbsp
Vegetable broth
3 cup(s), or fish broth, or bottled clam juice
Canned stewed tomatoes
14½ oz
Ground cinnamon
⅛ tsp
Ground cloves
⅛ tsp
Frozen corn
2 cup(s), or fresh
Uncooked tilapia fillet
1 pound(s), or red snapper, cod, haddock, or halibut fillets, cut into 1-inch pieces
Cilantro
¼ cup(s), fresh, chopped
Olives
1 oz, stuffed pimento variety (about 2 Tbsp)
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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