1/2 cup onions, chopped
1 clove garlic, minced
1 tablespoon butter
1 teaspoon oregano, dried
3/4 teaspoon cumin, ground
1/2 teaspoon red pepper flakes, or to taste
1 14 1/2-ounce can low-sodium chicken broth
1 14 1/2-ounce can peeled tomatoes, coarsely chopped
2/3 cup corn kernels, frozen
4 5-ounce Alaska cod fillets
Cilantro, chopped, to garnish
Tortilla strips
Servings: 4
1. Sauté onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Sauté 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.
2. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.
1 clove garlic, minced
1 tablespoon butter
1 teaspoon oregano, dried
3/4 teaspoon cumin, ground
1/2 teaspoon red pepper flakes, or to taste
1 14 1/2-ounce can low-sodium chicken broth
1 14 1/2-ounce can peeled tomatoes, coarsely chopped
2/3 cup corn kernels, frozen
4 5-ounce Alaska cod fillets
Cilantro, chopped, to garnish
Tortilla strips
Servings: 4
1. Sauté onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Sauté 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.
2. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.
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