Mexican · Dinner
Fresh Snapper Broth
A light Mexican-style fish broth built on snapper fillet poached in a tomato and chile-infused fish stock, seasoned with garlic, cilantro, lime and chile de arbol heat. Served with charred corn, avocado and a lime wedge for brightness.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
378Calories
40.2gProtein
14.9gFat
19.8gCarbs
6.9gSugar
6.1gFiber
845mgSodium
78mgChol
2.6gSat Fat
1180mgPotassium
85mgCalcium
2.4mgIron
3.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
high-fiber
spice-route
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
dice the tomato and onion, mince the garlic, tear the dried chile open and discard seeds, then cut the snapper into 2–3 chunks.
2
Sauté
warm the olive oil in a small saucepan over medium heat and cook the onion and garlic for 3 minutes until soft and translucent.
3
Simmer
add the tomato and torn chile, pour in the fish stock and water, and simmer gently over medium heat for 8 minutes until the broth turns pale orange.
4
Poach
slide the snapper chunks and corn into the broth, lower to medium-low, and poach uncovered for 6 minutes until the fish turns opaque and flakes easily.
5
Finish
season with salt and black pepper, stir once, and taste before adjusting.
6
Plate
ladle the broth and fish into a bowl, top with avocado slices and cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet, skin removed
- 2 cup480ml fish stock
- 1 cup240ml water
- 11 tomato
- 11 white onion
- 4 cloves4 cloves garlic
- 22 dried chile de arbol
- 1/2 cup70g corn kernels, fresh or frozen
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1 tbsp14ml olive oil
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
