Seafood Pozole

---------- Recipe via Meal-Master (tm) v8.02

Title: SEAFOOD POZOLE
Categories: Soups/stews, Mexican, Seafood, Spices
Yield: 6 servings

1 sm Onion
1 cn Yellow hominy (15 oz.)
3/4 lb Rockfish fillet
2 ts Olive oil OR salad oil
1 Lime
3 c Low-salt chicken broth
1 cn Diced tomatoes and juice (14
-1/2 oz.)
1 cn Chopped green chilies (4
-oz.)
2 ts Ground cumin

Salsa or hot pepper sauce

Preparation: 1. 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: 1. Stir onion and oil in a 3-4 quart pan over
medium-high heat until onion is tender, about 5
minutes.

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

3. 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. Makes 6 servings.

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

Per servings: 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.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 4/93

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