“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Dinner Recipes
• 1 lb. cod
• 3 cups water
• 1 cup salsa
• 1 (15-oz.) can low-sodium black beans, drained
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1/4 cup cilantro, chopped
Suggested Toppings
• Nonfat sour cream
• Crushed tortilla chips
• Shredded mozzarella cheese
1. Cut fish into 1-inch boneless cubes.
2. Mix all soup ingredients together and heat just to boiling. Simmer 5 minutes.
3. Serve with suggested toppings as desired.
Makes 6 servings.
Source: Seafood Twice a Week by Evie Hansen & Cindy Snyder
Comments: The first time I made this soup, I used both ling cod and crab and felt that the crab added a nice texture and flavor. I also substituted Monterey Jack cheese for the mozzarella. This soup is easy to prepare and quick to cook. It has a wonderfully spicy (but not too hot) taste, and helped to make our evening at anchor in Cullen Harbor another memorable stay. I had baked chocolate chip cookies earlier in the day, which we had for dessert…chocolate after the spicy soup was the perfect ending.
Seafood Taco Soup
