Ingredients
½ cup onions, chopped
1 clove garlic, minced
1 Tbsp butter
1 tsp oregano, dried
¾ tsp cumin, ground
½ tsp red pepper flakes, or to taste
1 can (14 ½ oz) whole, peeled tomatoes, coarsely chopped
⅔ cup corn kernels, frozen
4 (5 oz each) Alaska cod fillets
Cilantro, chopped, to garnish
Tortilla strips
Directions
Saute onions and garlic in buter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork. To serve: Set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips. Yield: 4 servings.