Tortilla Fish Soup

Name: Tortilla Fish Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 ripe avocados, peeled and cut into chunks, for garnish; 2 bay leaves; 8 whole black peppercorns; 6 servings Cilantro leaves, for garnish; 8 2-inchs corn tortillas, cut into 1/2 inch strips; 4 sprigs fresh thyme; 4 cloves garlic, smashed; 1 lime, juiced, plus lime wedges for garnish; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 1 medium onion, quartered; 1 medium onion, sliced, for garnish; 907 grams whole red snapper, scaled and gutted; 1 serrano chili, halved; 4 ripe tomatoes, cut into chunks, for garnish; 6 servings Vegetable oil, for frying

Tortilla Fish Soup might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains around 42g of protein, 24g of fat, and a total of 691 calories. This recipe serves 6. It is perfect for Autumn. Head to the store and pick up serrano chili, olive oil, peppercorns, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Remove the fillets from the fish (or have your fishmonger do it), wrap them, and set them aside in the refrigerator. Rinse the carcass well with water, chop it into 3 pieces, and place it in a stock pot.

Ingredients you will need

Stock

Water

Fish

Wrap

Equipment you will use

Pot

Add the onion, garlic, serrano, thyme, bay leaves, and peppercorns.

Ingredients you will need

Peppercorns

Bay Leaves

Garlic

Onion

Thyme

Add cold water to cover the ingredients by 1-inch and put the pot over medium-high heat. Bring it to a boil, skimming off any scum that rises to the surface. Reduce the heat and simmer for 20 minutes. Strain and discard the solids, season it with salt. Makes about 6 to 7 cups stock.

Ingredients you will need

Stock

Water

Salt

Equipment you will use

Pot

Heat about 1/2-inch vegetable oil in a deep skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in batches and drain them on paper towels; season with salt and pepper while they are still hot.

Ingredients you will need

Salt And Pepper

Tortilla Strips

Tortilla

Equipment you will use

Paper Towels

Drizzle the fish filets with olive oil and lime juice and season with some salt. Cover the fish and put it back in the refrigerator to marinate for at least 15 minutes but no longer than 1 hour.

Ingredients you will need

Lime Juice

Olive Oil

Fish

Salt

Heat the stock to simmering. Slice the marinated fish into thin strips.

Ingredients you will need

Stock

Fish

Place 3 pieces of fish into the bottom of a large soup bowl. Top with some onion, tomato, avocado, and cilantro leaves. Ladle in the hot stock and squeeze in a lime wedge. Top with tortilla strips and serve.

Ingredients you will need

Fresh Cilantro

Tortilla Strips

Lime Wedge

Avocado

Tomato

Onion

Stock

Fish

Soup

Equipment you will use

Ladle

Bowl

Equipment

Ingredients

Servings:

ripe avocados, peeled and cut into chunks, for garnish 2

bay leaves 8

whole black peppercorns 6servings

Cilantro leaves, for garnish 82-inchs

corn tortillas, cut into 1/2 inch strips 4sprigs

fresh thyme 4cloves

garlic, smashed 1

lime, juiced, plus lime wedges for garnish 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 2Tbsps

extra-virgin olive oil 1medium

onion, quartered 1medium

onion, sliced, for garnish 907grams

whole red snapper, scaled and gutted 1

serrano chili, halved 4

ripe tomatoes, cut into chunks, for garnish 6servings

Vegetable oil, for frying

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Fish on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Wild Horse Unbridled Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Wild Horse Unbridled Pinot Noir

This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.