Seafood pozole

Yield: 6 servings

Measure Ingredient
1 small Onion
1 can Yellow hominy (15 oz.)
¾ pounds Rockfish fillet
2 teaspoons Olive oil OR salad oil
1 \N Lime
3 cups Low-salt chicken broth
1 can Diced tomatoes and juice (14 1/2 oz.)
1 can Chopped green chilies (4 oz.)
2 teaspoons Ground cumin

Salsa or hot pepper sauce

Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry, and cut into ¾ 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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