Yield: 1 servings
|1 pounds||Potatoes; peeled, halved|
|; lengthwise, cut|
|2 mediums||Tomatoes; peeled, quartered|
|3||Garlic cloves; chopped|
|2 tablespoons||Chopped fresh mint|
|1½ tablespoon||Fresh lemon juice|
|½ teaspoon||Ground cumin|
|¼ teaspoon||Dried crushed red pepper|
|⅓ cup||Plus 1 tablespoon finely chopped cilantro|
|; or parsley|
|1 pounds||Firm white fish fillets; (such as cod,|
|; haddock or sea|
|3 tablespoons||Olive oil|
Combine first 9 ingredients in large pot. Add ⅓ cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 803 Calories (kcal); 42g Total Fat; (45% calories from fat); 13g Protein; 101g Carbohydrate; 0mg Cholesterol; 85mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.