Seafood Chili Soup Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Tomato juice | 1 12 Ounce | |
| 1 cup water 1 8-ounce can red kidney beans | ||
| 1 1/2-ounce can tomatoes, cut up | ||
| Sliced mushrooms | 1 6 Ounce, drained | |
| Chili powder | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Dried basil | 1/4 Teaspoon, crushed | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Bay Leaf | 1 | |
| 1 pound skinless cod, cusk | ||
Directions
In a medium saucepan cook onion, green pepper, and garlic in cooking oil till vegetables are tender.
Stir in the tomato juice, water, undrained kidney beans, un-drained tomatoes, mushrooms, chili powder, sugar, basil, red pepper, bay leaf, and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add fish to soup mixture.
Return mixture just to boiling, and then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness of fish).
Stir in the tomato juice, water, undrained kidney beans, un-drained tomatoes, mushrooms, chili powder, sugar, basil, red pepper, bay leaf, and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
Carefully add fish to soup mixture.
Return mixture just to boiling, and then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness of fish).
Chef
