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Ingredientes
- 1/2 c. onions minced
- 1 x garlic clove chopped
- 1 Tbsp. butter
- 1 tsp dry oregano
- 3/4 tsp grnd cumin
- 1/2 tsp red pepper flakes or possibly to taste
- 1 can low-salt chicken broth - (14 1/2 ounce)
- 1 can whole peeled tomatoes - (14 1/2 ounce) coarsely minced
- 2/3 c. frzn corn kernels
- 4 x cod fillets - (5 ounce ea)
- Minced cilantro for garnish
- Tortilla strips
Direcciones
- Saute/fry onions and garlic in butter in a large skillet over medium heat for 3 to 4 min, or possibly till soft. Stir in oregano, cumin and red pepper flakes. Saute/fry 1 to 2 min. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 min. Stir in corn kernels.
- Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 min, or possibly till 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 850g | |
| Calories 456 | |
| Calories from Fat 163 | 36% |
| Total Fat 18.45g | 23% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 689mg | 29% |
| Potassium 1193mg | 34% |
| Total Carbs 63.1g | 17% |
| Dietary Fiber 8.2g | 27% |
| Sugars 11.4g | 8% |
| Protein 17.9g | 29% |
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