Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp olive oil
- 4 cups fish or chicken broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the tomatoes, red and green bell peppers, cumin, smoked paprika, oregano, bay leaf, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the fish broth and bring to a boil.
5. Reduce the heat to low and let simmer for 10 minutes.
6. Add the fish and lime juice and cook for an additional 5 minutes or until the fish is cooked through.
7. Remove the bay leaf and discard.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 12g
Protein: 24g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Vegetable broth can be used in place of the fish or chicken broth.
- Fresh oregano can be used in place of dried oregano.
Variations:
- Add shrimp or scallops to the soup for a seafood medley.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add a can of black beans or corn for a Tex-Mex twist.
Tips and tricks:
- Use a wooden spoon to stir the soup to prevent the fish from breaking apart.
- Adjust the seasoning to taste.
- Serve with crusty bread or tortilla chips for dipping.
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 fresh cilantro.
Garnishes:
Fresh cilantro, sliced avocado, diced tomatoes, or shredded cheese.
Pairings:
Serve with a crisp white wine or a light beer.
Suggested side dishes:
Crusty bread, tortilla chips, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the fish is overcooked, reduce the cooking time or add it to the soup later in the cooking process.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Tulum-style fish soup is a traditional Mexican soup that originated in the coastal town of Tulum.
Flavor profiles:
This soup is savory and slightly smoky with a hint of citrus from the lime juice.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Mexican