If you love Mexican comfort food, then my new halibut
tortilla soup will feed your needs. This halibut recipe is
so easy to put together, all you need is a halibut, a soup
pot and a stove. Then just add a few fresh vegetables,
herbs, and strips of corn tortillas. That's it! And If you're
wondering why halibut? This time of year in So Cal, big
halibut come to our coastline looking for food. Dedicated
halibut fishermen are on the hunt...
My buddy Chris just called me and told me his halibut
hole in San Diego Bay was going off, and that he had
lots of extra fillets. Since I know he loves a good fish soup,
I promised him I'd come up with a new halibut soup. So I
did, this soup combines halibut with a authentic homemade
Mexican tortilla soup. It's easily made in one pot and the
taste is to die for. My family just loved it!
And if you have lots of halibut and you'd like to try another
halibut soup recipe, try HALIBUT CHOWDER.
Halibut Recipe: Tortilla Soup (serves 4-6)
2 pounds of halibut fillets cut into 1-in cubes
1 onion diced
3-5 cloves of minced garlic
2 chayote (Mexican squash) ¾ -in dice
2 potatoes ¾ -in dice
1 bundle cilantro rough chop
1 bundle Mexican green onions thinly cut
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon of oregano
1/8 cup white vinegar
4-8 tablespoons Queso Fresco crumbled
8 tortilla, warmed and cut into ½-in strips
2 ½ quarts of water (10 cups)
4-5 tablespoon of extra virgin olive oil
Make The Halibut Recipe Tortilla Soup
1. Start by warming a soup pot—over medium heat—
and then adding the olive oil. As the olive begins to heat,
it will start to simmer. At that time add the onions along
with the cumin, chili powder, oregano and a pinch or two
of kosher salt. After adding the seasonings and spices,
add the garlic and continue to saute until the onions and
garlic become translucent.
2. Now add the cold water followed by the chayote and
potatoes. Bring to a boil and right after that, lower the
heat to a simmer. Cook for another 30-40 minutes.
3. After that period of time, add the strips of corn tortillas
and add the halibut pieces. Next add the vinegar and cook
for 3-5 minutes, maximum. Turn off the heat and add the
Mexican green onions. Now is a perfect time for a taste test
for saltiness. Adjust, and you're ready to serve. Inside each
individual serving bowl, garnish with crumbled or grated
queso fresco cheese and a few sprigs of fresh cilantro. Enjoy!
Need Some Kitchen Stuff? 🙂
Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Cast Iron Dutch Pot
➤ Morton Kosher Salt 3lbs
➤ 20-Jar Revolving Spice Tower W/5 year FREE Spice Refills
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ Commercial Plastic Cutting Board 24"x18"
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Wusthof Pro Cook’s Knife 12-inch
➤ 12-inch Chef's Knife
➤ Cuda 10" Fillet Knife
➤ Multi Length 8-piece Wooden Spoons
➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ Tortilla Warmer, Server, 8" / 2"
➤ Stainless Steel Tongs Set 12", 9" Locking
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black