Mexican Fish Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 fish fillets (such as cod, hake, sea bass cut into chunks)
• 1/2 cup chopped fresh cilantro
• fresh cilantro (to garnish)

Recipe

• 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.