Feb 3, 2019

Halibut Recipe? Halibut Tortilla Soup!

If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!

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

Kosher salt

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

http://amzn.to/2DIme2h ➤ Morton Kosher Salt 3lbs

http://amzn.to/2AiewJN ➤ 20-Jar Revolving Spice Tower W/5 year FREE Spice Refills

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➤ Kirkland Organic Extra Virgin Olive Oil 2L

http://amzn.to/2ClQhvN ➤ Commercial Plastic Cutting Board 24"x18"

http://amzn.to/2COJkom ➤ Ex-Large Bamboo Cutting Board 18"x14"

http://amzn.to/2EXy1uL ➤ Wusthof Pro Cook’s Knife 12-inch

http://amzn.to/2CCoOGg ➤ 12-inch Chef's Knife