Imperial Beach BBQ

Mexican Fish Soup

6 firm fish fillets (about 2 1/2 lbs.), cut into 1-inch pieces
2 TB olive oil
1 medium carrot, peeled and chopped or sliced into coins
1 stalk celery, sliced
1 onion, peeled and diced
12 Cups cold water or chicken stock
2 whole bay leaves
1 tsp. salt
1/4 tsp. pepper
1 tsp. crushed red pepper
1-2 tsp. garlic powder
2 tsp. dried oregano
1 Cup tomato sauce

In a large kettle, heat the olive oil over medium heat. Add the carrot, celery and onion and cook for about 3 minutes, stirring frequently. Add the water or stock, bay leaves, salt, pepper, crushed red pepper, garlic powder, oregano and tomato sauce. Stir and bring to a boil. Let boil for about 20 minutes. Reduce the heat to low, and once the stock has gone from a boil to a simmer, add the fish and simmer until the fish is cooked through, about 20 minutes.

Prep. time: 15 minutes
Cooking time: 45 minutes
Serves: 8-10

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