Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 can of diced tomatoes (14.5 oz.)
- 1 can of black beans, drained and rinsed (15 oz.)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. olive oil
- 4 cups of chicken or fish broth
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 1 avocado, diced
- 1 lime, sliced
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced tomatoes, black beans, chicken or fish broth, cumin, chili powder, salt, and pepper to the pot. Bring to a boil and then reduce heat to a simmer.
3. Add the white fish fillets to the pot and simmer for 10-15 minutes, or until the fish is cooked through.
4. Using an immersion blender or regular blender, puree the soup until it is smooth and creamy.
5. Serve the soup hot, garnished with diced avocado, lime slices, and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Fiber: 8g
Substitutions for ingredients:
- White fish fillets can be substituted with shrimp or scallops.
- Chicken or fish broth can be substituted with vegetable broth.
- Cumin and chili powder can be substituted with taco seasoning.
Variations:
- Add diced potatoes or sweet potatoes to the soup for a heartier meal.
- Use fire-roasted tomatoes for a smoky flavor.
- Add a can of corn for extra sweetness.
Tips and tricks:
- Use a fish that is firm and won't fall apart easily, such as cod or halibut.
- If using a regular blender, let the soup cool slightly before blending to avoid splatters.
- Adjust the amount of cumin and chili powder to your taste preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with diced avocado, lime slices, and chopped cilantro.
Garnishes:
Diced avocado, lime slices, and chopped cilantro.
Pairings:
Serve with a side of crusty bread or tortilla chips.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Fish Tarasca Soup is a traditional Mexican soup that originated in the state of Michoacán. It is named after the Tarascan people who are indigenous to the region.
Flavor profiles:
The soup has a rich and creamy texture with a slightly spicy and smoky flavor.
Serving suggestions:
Serve the soup hot with a side of crusty bread or tortilla chips.
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Region: Mexican