Stephen Ceideburg
3 slice Bacon, cut into 1/4" pieces
3/4 cup Chopped onion
1 Clove garlic, minced
3/4 tsp Ground cumin
1/4 tsp Dried red pepper flakes
2 tbsp All-purpose flour
29 oz Low-sodium chicken broth
14 1/2 oz Whole peeled tomatoes
1/2 cup White wine
1/2 Green bell pepper *
1/2 small Sweet potato **
1/2 lb Whitefish fillets ***
3/4 cup Frozen corn kernels
1 1/2 tsp Lime juice
Pepper to taste
Chopped fresh cilantro
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* seeded and chopped ** peeled and cut into 1/2-inch cubes *** cod or pollock, cut into 2-inch chunks
Sauté bacon in a large saucepan over medium-high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Sauté 5 minutes, or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly, then gradually whisk in chicken broth.
Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil, reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish flakes with a fork. Season with lime juice and pepper. Spoon into soup bowls and garnish with cilantro. |
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