Spicy Mexican Fish Soup with Hominy
This soup calls for guajillo chilies and pasilla chilies. Guajillo chilies are quite hot. They are red-brown in color and have a shiny, smooth skin which is quite tough so you need to soak them for longer than other chilies. Try to get the right type of chilies for this recipe because not all chilies taste the same and some are better in fish recipes or soup recipes than others.
If you cannot get guajillo chilies, use California chilies or New Mexico chilies. Pasilla chilies are dried chilaca chilies. They are long, wrinkly, and black and a typical ingredient in Mexican mole sauce recipes. You can use mulato chilies if you prefer a richer, earthier taste or ancho chilies which are sweeter.
This is an unusual soup recipe and you can add your favorite kind of fish. The soup is quite piquant so choose a fish which stands up to fiery flavors rather than clashing with them. Anything which has a mild flavor will be suitable, as long as the flesh is firm enough to hold together as well. Cod, basa, hake, red snapper, or halibut would all work.
- 6 dried guajillo chilies
- 6 dried pasilla chilies
- 6 garlic cloves
- 10 cups water
- 1 ½ diced yellow onions
- ½ sliced yellow onion
- 29 oz can white hominy, drained
- 2 tablespoons Mexican oregano
- 1 teaspoon black pepper
- 4 lbs chopped fish filets
- ½ teaspoon salt
- Diced onion, sliced radish and avocado, shredded red cabbage and lime wedges, for garnish
- Discard the seeds and stems from the chilies. Put the chilies in a pan and cover them with 4 cups of water.
- Bring the water to a boil, then take the pan off the heat and leave the chilies to soften.
- Puree the chilies and the cooking liquid, garlic, pepper, half the oregano, and the diced onions in the blender, working in batches, until smooth.
- Add the rest of the water the this puree and strain everything through a fine mesh sieve. Use a spoon to push the juice into a big pot. Discard the solids.
- Add the onion slices and hominy to the pot and bring the soup to a boil. Simmer for 1 hour.
- Add the rest of the oregano, the fish, and the salt. Cook for 5 minutes or until the fish is opaque.
- Serve garnished with the radish, onion, red cabbage, avocado, and lime wedges, and perhaps some crisp tortilla chips too.
This exciting south of the border style fish soup recipe can be made on the stove in a pot or even over a fire. Maybe you have tried making Hungarian soup recipes or another kind of fish recipe over a campfire. Throwing everything into a big pot and letting it simmer away is something that fishermen used to do years ago, to demonstrate the quality of the day’s catch. In fact, that is how chowder recipes were born. Whichever cooking method you use, you can imagine that this is a potent, flavorful, and vibrant soup recipe. If you enjoy spicy food, why not make this Mexican fish soup? It is one of our easy fish recipes and suitable for beginner cooks and experienced ones alike.
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