Mexican · Dinner
Smoky Cod Soup with Chipotle
A single-serving Mexican-style soup built on a smoky chipotle-tomato broth simmered with onion, garlic and cumin, finished with flaky poached cod, lime and cilantro. The chipotle chiles and adobo sauce lend deep smoky heat, while fish stock deepens the savory base.
$7
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
336Calories
40.4gProtein
10.8gFat
17.3gCarbs
6.8gSugar
3.6gFiber
1180mgSodium
92mgChol
2gSat Fat
1180mgPotassium
95mgCalcium
2.6mgIron
1.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the cod into 2-inch chunks, mince the garlic, slice the onion, and chop the cilantro.
2
Heat olive oil in a small saucepan over medium heat. Sweat the onion and garlic for 3 minutes until translucent. Stir in the chipotle and cumin, cooking for 1 minute until fragrant.
3
Add the canned tomatoes, fish stock and water; simmer over medium-low heat for 10 minutes until the broth thickens and turns brick-red.
4
Lower the cod chunks into the simmering broth and poach gently over low heat for 6 minutes until opaque and flaking easily.
5
Stir in the lime juice and salt, adjusting taste as needed. Ladle into a deep bowl and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cod fillet
- 2 tbsp2 tbsp chipotle in adobo
- 240g240g canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin
- 240ml240ml fish stock
- 120ml120ml water
- 2 tsp2 tsp olive oil
- 11 lime
- 2 tbsp2 tbsp cilantro
- a pinch of salt
