Veracruz-Style Fish Soup Recipe

Name: Veracruz-Style Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 corn tortillas, cut into thin strips (6 inch tortillas); 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 jalapeno pepper, seeded and finely chopped; 2 medium red bell peppers, finely chopped; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 (12 ounce) bottle Corona beer (or other light Mexican beer); 1 (28 ounce) can chopped tomatoes with juice; 1 (8 ounce) bottle clam juice; 1 lb sea bass fillet, cut into 1-inch chunks (or halibut, red snapper fillets); 2 cups cooked long-grain rice; 1/2 cup finely chopped fresh cilantro; salt; fresh ground black pepper

Servings: persons

4 corn tortillas, cut into thin strips (6 inch tortillas)
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
2 medium red bell peppers, finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (12 ounce) bottle Corona beer (or other light Mexican beer)
1 (28 ounce) can chopped tomatoes with juice
1 (8 ounce) bottle clam juice
1 lb sea bass fillet, cut into 1-inch chunks (or halibut, red snapper fillets)
2 cups cooked long-grain rice
1/2 cup finely chopped fresh cilantro
salt
fresh ground black pepper

1
Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
2
Heat the oil in a large skillet over med-high heat.
3
Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
4
Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
5
Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
6
Stir in the tomatoes and clam juice.
7
Cover and cook on LOW for 4-5 hours.
8
Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
9
Season to taste with salt and pepper before serving.

607

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 corn tortillas, cut into thin strips (6 inch tortillas), 2 tablespoons vegetable oil, 1 medium onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Veracruz-Style Fish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veracruz-Style Fish Soup

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