ALASKA COD SOUP A: OK AB: OK* B: OK* O: OK*

  • 1/2 cup onion, chopped
    		• A: HBAB: NB: NO: HB
  • 1 teaspoon olive oil
    		• A: HBAB: HBB: HBO: HB
  • 1 1/2 cups chicken broth
    		• A: OAB: AB: AO: N
  • 1 teaspoon garlic, chopped
    		• A:HBAB: HBB: NO: HB
  • 3/4 teaspoon cumin
    		• A: NAB: NB: NO: N
  • 1 teaspoon oregano
    		• A: NAB: UB: NO: U
  • 1 jar 4 oz. pimiento
    		• A: NAB: NB: NO: N
  • 2/3 cup corn kernels*
    		• A: NAB: AB: AO: A
  • 4 - 5 oz. pieces cod fillets
    		• A: HBAB: HBB: HBO: HB
  • cilantro, chopped
    		• A: NAB: UB: UO: U
  • tortilla strips*
    		• A: NAB: AB: AO: A
    Saute onions and garlic in olive oil in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, and cumin. Saute 1-2 minutes. Stir in chicken broth, pimientos and liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork.

    To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.
    Makes 4 servings.

    * OK for Types AB, B and O, only if these products are omitted.

    Adapted from:
    www.alaskaseafood.org
    Edited by:
    Judith Manley

    Copyright 2000 All Rights Reserved