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home > recipes > seafood > seafood pozole
from Tipperary, Ireland Serves 6. 1 small white onion 1 can chopped green chilies (4 1/2 oz.) 1 can diced tomatoes and juice (14 oz.) 3 cups low-salt chicken broth 1 lime 2 tsp olive oil or salad oil 3/4 lb rockfish fillet 1 can yellow hominy (15 oz.) 2 tsp ground cumin Preparation: 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: Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes. 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. Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted. Per serving: 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

Seafood Pozole


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(posted April 7, 2010)

from Tipperary, Ireland

Serves 6.

1 small white
onion
1 can chopped
green chilies (4 1/2 oz.)
1 can diced tomatoes and juice (14 oz.)
3 cups low-
salt chicken broth
1
lime
2 tsp
olive oil or salad oil
3/4 lb
rockfish fillet
1 can yellow
hominy (15 oz.)
2 tsp ground
cumin

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

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

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.

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

Per serving: 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



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