2 pounds fillets cut in chunks
2 onions - I chopped and I quartered
1 medium bell pepper chopped
6 cloves garlic minced
2 Serrano or Jalapeno peppers chopped
(Vary quantity depending on taste)
1 stick butter
1 can Ro-Tel tomatoes
(or regular canned tomatoes can be substituted)
I quart chicken broth
2 cups water
1/2 teaspoon ground cumin
2 tablespoon fresh chopped cilantro
2 limes Juice only
1/2 head cabbage quartered
4 carrots thickly sliced
3 potatoes quartered
4 stalks celery sliced thick
salt and pepper to taste
Melt butter in large pot on medium heat, add onion, garlic, bell pepper, and serrano pepper and sauté until tender.
Add Ro-Tel tomatoes and simmer on low heat 5 minutes.
Add water, chicken broth, cumin, lime. Bring to slow rolling boil.
Add potatoes, carrots, cabbage, and celery. Cook until almost tender (20 - 25 minutes).
Add fish chunks and cook 5 minutes.
Remove from heat. Salt and pepper to taste. Add cilantro and serve.
This soup is delicious fresh, but tastes fishy after the first day.
Whenever I freeze fillets, I always keep the small pieces which I eventually combine and put in the soup. THe big fillets get grilled, fried, backed, blackened and maybe someday.....striper sushi.