Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion 1 cn Diced tomatoes and juice (14
1 cn Yellow hominy (15 oz.) -1/2 oz.)
3/4 lb Rockfish fillet 1 cn Chopped green chilies (4
2 ts Olive oil OR salad oil -oz.)
1 Lime 2 ts Ground cumin
3 c Low-salt chicken broth

Salsa or hot pepper sauce

Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat
dry, and cut into 3/4 inch cubes (discard any bones you discover while
cutting fish). Slice lime into 6 wedges.

Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat
until onion is tender, about 5 minutes.

2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin.
Cover pan and bring to a boil; reduce heat and simmer 5 minutes.

3. Add fish; simmer and stir gently until fish flakes when prodded with a
fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge
into each bowl of soup. Serve salsa or hot pepper sauce alongside to season
to taste. Makes 6 servings.

Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.

Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g
Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g
Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/93

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