Mexican Snapper Soup 10/10

Soup

• 2 onions diced
• 4 cloves of garlic minced
• 1 1/2 jalapenos deseeded and finely chopped
• 1 tbps olive oil
• 2 litres home made chicken stock
• 2 cans whole peeled tomatoes
• 2 cans kidney beans

Garnish

• 1/4 coriander roughly chopped
• 1 lime cut into wedges
• 1 cup Monterey Jack or Colby cheese shredded
• 2 avocados diced
• Sour cream

Snapper

• 2 whole fish filleted
• 1 tsp cumin
• 1/2 tsp Mexican chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

1. Sweat onions, jalapenos and garlic in olive oil until soft
2. Add in tomatoes, squeeze with hands to crush
3. Add in chicken stock
4. Add in kidney beans
5. Bring to boil
6. Reduce heat and simmer for 15-20 minutes
7. Heat 1 tsp olive oil in skillet
8. Season fish as per above
9. Fry in skillet until cooked
10. Add soup to bowl
11. Garnish with items above in serving bowls
12. Top with fish

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