Red snapper soup Veracruz

Name: Red snapper soup Veracruz
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tsp Olive oil; 1 medium Onion chopped; 2 clove(s) Garlic minced; 1 medium Jalapeño pepper seeded and finely chopped (wear gloves to prevent irritation); 1 medium Green bell pepper seeded and chopped; 1 Tbsp All-purpose flour; 3 cup(s) Vegetable broth or fish broth, or bottled clam juice; 14.5 oz Canned stewed tomatoes; 0.125 tsp Ground cinnamon; 0.125 tsp Ground cloves; 2 cup(s) Frozen corn or fresh; 1 pound(s) Uncooked tilapia fillet or red snapper, cod, haddock, or halibut fillets, cut into 1-inch pieces; 0.25 cup(s) Cilantro fresh, chopped; 1 oz Olives stuffed pimento variety (about 2 Tbsp); 2 Tbsp Fresh lime juice

Points®

Total Time

38 min

Prep

18 min

Cook

20 min

Serves

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

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.

Red snapper soup Veracruz

Ingredients

Instructions

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