Ecuador Creamy Fish Soup with Corn and Potatoes Recipe gkclapp

• 1 tablespoon olive oil
• 1 onion (white or yellow), diced
• 5 to 6 baby carrots (or one large carrot), diced
• 1 stalk of celery, diced
• 2 or more cloves of garlic ,diced (I like garlic, so I use 4 to 5)
• 1 green pepper (sliced in half and cleaned of seeds and membrane)
• 28 ounces chicken broth ( The orginal used regular broth, I use Fat-free, 33% less Sodium or even sodium free.)
• 2 to 3 cups water
• 1 bunch of finely chopped cilantro
• 4-6 small (baby) red potatoes, quartered
• 1 cup frozen corn niblets or two corn cobs cut into 3 pieces each (or frozen corn cobs will work too)
• 1 tomato, diced
• 1 bay leaf
• 1 teaspoon cumin
• 1 teaspoon basil
• 1 lb. catfish nuggets (or regular Catfish, or Talapia or Swai cut into bite sized cubes)
• Flour and all spices listed next, mixed (about 1/2 cup to 3/4 cup of flour. Use more if you run out)
• 1 teaspoon cumin
• 1 teaspoon basil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt (or more to your taste)
• 1/2 teaspoon pepper (or more to your taste)
• 1 tablespoon of olive oil
• PAM cooking spray for pan
• 1/4 cup half& half or fat free half&half (I use Land O Lakes fat-free)
• Salt to taste
• Pepper to taste

1. Put olive oil into the bottom of a large soup pot and heat on medium for about two minutes.
2. Add onion, baby carrots and celery and saute for about 10 minutes or until onion is translucent.
3. Add garlic and saute for 30 seconds.
4. Add the green pepper, chicken broth, water, cilantro, potatoes, corn, tomato, bay leaf, cumin and basil into the large soup pot.
5. Cook covered, rapidly for about 20 minutes (you want it to cook rapidly but not boil over.
6. The low setting works for me after the initial boil sets in because with the cover on, it will always cook faster).
7. After the twenty minutes are up, check on the doneness of the potatoes (you want the potatoes to soften.
8. If they arent , cook longer until they are).
9. Meanwhile, place the flour and seasonings into a plastic bag and shake to mix.
10. (Note: you can start this right after step 5, when the soup has begun cooking on low)
11. Place catfish nuggets into the same bag with seasoned flour(a small amount at a time) and shake so the catfish is covered by the flour/seasoning mix.
12. Remove floured-catfish and place on a plate.
13. Continue to flour catfish a few at a time.
14. (Note: If you do this step when the soup first starts to cook (step 5), just put the flour-coated fish onto a plate and store in the fridge until ready for step 9).
15. Heat a non-stick fry pan (spray with Pam first, then add olive oil) using medium heat.
16. (Note: my friends mother used oil to fry the fish, way more oil than I would)
17. Place the flour covered fish nuggets in the pan.
18. Cover the pan and cook for about 3-4 minutes or until they start to brown.
19. Flip each piece of catfish over and cook another 3-4 minutes or until both sides have browned.
20. Add the cooked catfish nuggets to the soup (you may want to remove the green pepper before you add the catfish.
21. This is optional.
22. I DO because I love green pepper).
23. Cook on low (simmer) uncovered for about 10 minutes.
24. Add the fat-free half & half and heat through (about 2-3 minutes).
25. Add salt and pepper to taste
26. Serve in soup bowls with French bread or cooked rice on the side and hot sauce (I use Louisiana style).
27. Nutrition information (approximate) for 6 servings: Calories 392 Calories from Fat 138 % Daily Value* Total Fat 15.3g 24% Saturated Fat 3.2g 16% Cholesterol 61mg 20% Sodium 815mg 34% Total Carbohydrates 44.2g 15% Dietary Fiber 5.2g 21% Sugars 5.5g Protein 20.2g Vitamin A 32% Vitamin C 59% Calcium 8% Iron 19%

olive oil, onion, carrots, celery, garlic, green pepper, chicken broth, water, cilantro, red potatoes, corn niblets, tomato, bay leaf, cumin, basil, catfish nuggets, flour, cumin, basil, garlic, paprika, cayenne pepper, salt, pepper, olive oil, pan, salt, pepper

Taken from www.chowhound.com/recipes/ecuador-creamy-fish-soup-corn-potatoes-29691 (may not work)