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Mexican Fish Soup
- Yield: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
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Ingredients
- 2 tbsp Olive oil
- 1 Russet potato, cubed
- 2 Carrots, sliced
- 10 cups Fish broth
- 1 Bay leaf
- 1 lb Red snapper, cut into 1-inch pieces
- 15 oz Tomato sauce
- 1 Chipotle pepper in adobo sauce
- 1/2 tbsp Salt
Instructions
- Combine the tomato sauce, chipotle pepper and salt and set aside.
- Heat the oil in a sauce pot.
- Slowly add the tomato sauce. Cook for 2 minutes, stirring constantly.
- Add the broth, potatoes, carrots, bay leaf and salt to taste. Bring soup to a boil.
- Add the fish and cook for 3-5 minutes, depending on the thickness.
- Serve immediately.
