By Yanni www.fishermansbelly.com
If you love Mexican comfort food, then my new halibut tortilla soup will feed your needs. This halibut recipe is so easy to put together, all you need is a halibut, a soup pot and a stove. Then just add a few fresh vegetables, herbs, and strips of corn tortillas. If you’re wondering why halibut? This time of year in So Cal, big halibut come to our coastline looking for food. That’s when the fishing starts.
My buddy Chris just called me and told me his halibut hole in San Diego Bay was going off, and that he had lots of extra fillets. Since I know he loves a good fish soup, I promised him I’d come up with a new halibut soup. My new soup combines halibut with a authentic homemade Mexican tortilla soup. It’s easily made in one pot and the taste is to die for. Hope you give this a try.
Halibut Recipe: Tortilla Soup (serves 4-6)
2 pounds of halibut fillets cut into 1-in cubes
1 onion diced
3-5 cloves of minced garlic
2 chayote (Mexican squash) ¾ -in dice
2 potatoes ¾ -in dice
1 bundle cilantro rough chop
1 bundle Mexican green onions thinly cut
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon of oregano
1/8 cup white vinegar
4-8 tablespoons Queso Fresco crumbled
8 tortilla, warmed and cut into ½-in strips
2 ½ quarts of water (10 cups)
4-5 tablespoon of extra virgin olive oil
Make The Halibut Recipe Tortilla Soup
1. Start by warming a soup pot—over medium heat—and then adding the olive oil. As the olive begins to heat, it will start to simmer. At that time add the onions along with the cumin, chili powder, oregano and a pinch or two of kosher salt. After adding the seasonings and spices, add the garlic and continue to saute until the onions and garlic become translucent.
2. Now add the cold water followed by the chayote and potatoes. Bring to a boil and right after that, lower the heat to a simmer. Cook for another 30-40 minutes.
3. After that period of time, add the strips of corn tortillas and add the halibut pieces. Next add the vinegar and cook for 3-5 minutes, maximum. Turn off the heat and add the Mexican green onions. Now is a perfect time for a taste test for saltiness. Adjust, and you’re ready to serve. Inside each individual serving bowl, garnish with crumbled or grated queso fresco cheese and a few sprigs of fresh cilantro. Enjoy!