Alaska Cod Corn Tortilla Soup

Alaska Cod Corn Tortilla Soup Recipe - A Flavorful American Dish

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Alaska Cod Corn Tortilla Soup is a delightful and comforting dish that combines the freshness of the sea with the heartiness of a traditional soup. This recipe is perfect for those who appreciate the delicate flavors of cod, complemented by the robust tastes of corn, tomatoes, and a blend of spices. It's a dish that promises warmth and satisfaction, making it ideal for any season.

History

The origins of Alaska Cod Corn Tortilla Soup can be traced back to the coastal regions where seafood is a staple part of the diet. Inspired by traditional Mexican tortilla soup, this recipe has been adapted to include Alaska cod, a fish known for its mild, sweet flavor and firm texture. Over time, it has evolved into a beloved dish that combines elements of Mexican cuisine with the simplicity and elegance of Alaskan seafood.

Ingredients

0.5 cup chopped onions
1 minced garlic clove
1 tbsp butter
1 tsp dried oregano
0.75 tsp ground cumin
0.5 tsp red pepper flakes (or to taste)
1 can low-salt chicken broth (14.5 oz / 411 g)
1 can whole peeled tomatoes (14.5 oz / 411 g), coarsely chopped
0.67 cup frozen corn kernels
4 cod fillets (5 oz / 142 g each)
chopped cilantro for garnish
tortilla strips

How to prepare

Sauté onions and garlic in butter in a large skillet over medium heat for 3 to 4 minutes.
Stir in oregano, cumin, and red pepper flakes.
Sauté for 1 to 2 minutes.
Stir in chicken broth, tomatoes, and tomato liquid; boil and simmer for 5 minutes.
Stir in corn kernels.
Place cod fillets on top of the broth and spoon the liquid over the cod.
Cover and simmer for 5 minutes, or until the cod just flakes when tested with a fork.
To serve, place each fillet in a large soup bowl.
Spoon the broth around the cod and sprinkle with cilantro.
Garnish each bowl with tortilla strips.

Variations

For a spicier version, add more red pepper flakes or a diced jalapeño. You can also include other vegetables like bell peppers or zucchini for added nutrition and flavor.

Cooking Tips & Tricks

To ensure the best flavor and texture, use fresh or well-thawed Alaska cod fillets. Sautéing the onions and garlic until they are just soft brings out their natural sweetness, enhancing the overall flavor of the soup. When adding the spices, allow them to cook for a minute or two to release their aromas and flavors fully. Be careful not to overcook the cod; it should be just flaky and tender.

Serving Suggestions

Serve this soup hot, garnished with fresh cilantro and crispy tortilla strips for added texture. A side of avocado slices or a dollop of sour cream can complement the flavors beautifully.

Cooking Techniques

Gently simmering the cod in the broth allows it to cook evenly and absorb the flavors of the soup. Sautéing the spices before adding the broth helps to deepen the flavors.

Ingredient Substitutions

If cod is not available, other firm white fish like halibut or tilapia can be used. Olive oil can replace butter for a dairy-free version.

Make Ahead Tips

The soup base can be prepared ahead of time and refrigerated. When ready to serve, reheat the soup, add the cod, and cook until the fish is done.

Presentation Ideas

Serve the soup in a deep bowl, with the cod fillet placed in the center. Garnish with a lime wedge for a pop of color and a hint of citrus.

Pairing Recommendations

This soup pairs well with a light, crisp white wine such as Sauvignon Blanc or a citrusy, hoppy IPA for those who prefer beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water or broth if necessary.

Nutrition Information

Calories per serving

A serving of Alaska Cod Corn Tortilla Soup contains approximately 200-250 calories, making it a light yet satisfying meal option.

Carbohydrates

This recipe is relatively low in carbohydrates, with the primary sources being the onions, corn, and tomatoes. A serving of this soup contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The amount of fat in this recipe is kept to a minimum, with the only significant source being the tablespoon of butter used for sautéing. The total fat content per serving is around 5-7 grams, most of which is unsaturated fat from the butter.

Proteins

Alaska Cod Corn Tortilla Soup is an excellent source of high-quality protein, thanks to the cod fillets. Each serving provides about 25-30 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly from the tomatoes and corn. It provides vitamin C, potassium, and some B vitamins. The cod adds a healthy dose of vitamin D and omega-3 fatty acids, which are beneficial for heart health.

Alergens

The primary allergens in this recipe are fish (cod) and dairy (butter). Those with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Overall, Alaska Cod Corn Tortilla Soup is a nutritious and balanced meal. It's low in carbohydrates and fats, high in protein, and packed with essential vitamins and minerals. It's also relatively low in calories, making it a great addition to any diet.

Summary

Alaska Cod Corn Tortilla Soup is a flavorful, nutritious dish that combines the best of the sea with comforting, homely ingredients. It's easy to make, versatile, and perfect for any occasion. Whether you're looking for a light dinner option or a new way to enjoy fish, this soup is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was during a visit to my dear friend Margaret's house in Alaska. Margaret was a wonderful cook, always experimenting with new flavors and ingredients. As soon as I walked into her cozy kitchen, I could smell the delicious aroma of simmering soup.

"What are you making, Margaret?" I asked, my mouth watering at the thought of a warm and comforting meal on a chilly Alaska evening.

"It's a new recipe I found for Alaska Cod Corn Tortilla Soup," she replied, stirring the pot with a smile. "Would you like to help me make it?"

I eagerly agreed, rolling up my sleeves and getting to work alongside my friend. As we chopped vegetables, seasoned the broth, and added chunks of tender cod, Margaret shared with me the story behind the recipe.

She told me that she had learned it from a local fisherman who had been generous enough to share his family's traditional recipe with her. The soup was a favorite in their household, especially during the long winter months when fresh ingredients were scarce. Margaret had put her own twist on the recipe, adding sweet corn and crispy tortilla strips for extra flavor and texture.

As the soup simmered on the stove, filling the kitchen with its hearty scent, Margaret and I sat down at the table to enjoy a steaming bowl together. The first spoonful was pure bliss – the tender cod, the sweet corn, the tangy broth, all coming together in perfect harmony. I knew right then and there that I had to learn how to make this soup for myself.

Over the years, I perfected the recipe, making it my own with little tweaks and adjustments. I added a touch of smoked paprika for a smoky depth of flavor, a squeeze of fresh lime juice for brightness, and a handful of chopped cilantro for an herby kick. Each time I made the soup, it brought back memories of that evening in Margaret's kitchen, of the warmth and love that went into every spoonful.

I shared the recipe with friends and family, who all raved about its deliciousness. They couldn't believe that such a simple dish could be so flavorful and comforting. I even entered it into a local cooking contest, where it won first prize and earned me a spot in the town's annual cook-off.

As the years went by, the Alaska Cod Corn Tortilla Soup became a staple in my own kitchen, a dish that never failed to bring joy to those who tasted it. I made it for special occasions, like holidays and birthdays, and for everyday meals, when a bowl of soup was all I needed to feel nourished and content.

Now, as I sit here in my own kitchen, stirring a pot of the soup that has brought me so much joy and comfort over the years, I can't help but feel grateful for the friend who introduced me to this recipe. Margaret may be gone now, but her spirit lives on in every spoonful of this delicious soup that I make. And as I take a taste of the warm, flavorful broth, I know that her legacy – and the legacy of the Alaska Cod Corn Tortilla Soup – will live on for generations to come.