Alaska Cod Corn Tortilla Soup

• 1/2 cup onions, chopped
• 1 clove garlic, minced
• 1 tablespoon butter
• 1 teaspoon oregano, dried
• 3/4 teaspoon cumin, ground
• 1/2 teaspoon red pepper flakes, or to taste
• 14.5 ounces low-sodium chicken broth
• 14.5 ounces canned tomatoes, coarsely chopped
• 2/3 cup corn kernels, frozen
• 24 ounces cod fillets
• cilantro, chopped, to garnish
• tortilla strips

1. Saute onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1-2 minutes.

2. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod.

3. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.

4. Garnish each bowl with tortilla strips.

 

Recipe Source: Alaska Seafood Marketing Institute

Servings: 4