Now that the weather is beginning to cool off the thought of eating a nice bowl of soup feels my head. I made this soup a week ago and it was a big hit with my entire family. It takes some time to put together but the end result is well worth the time and effect. Make this soup for the ones you love on those chilly fall days and help add some spice to the life.
The ingredients are not exact measurements so feel free to use as much as you need depending on your family size or how many guests you’re serving.
Sesame oil (for sauteing vegetables)
1.5lb fresh halibut, cubed
cayenne pepper powder
course sea salt
unbleached all-purpose flour
almond meal flour
2 green chili peppers, chopped
1 orange bell pepper
1 small onion, chopped
about 4 TBSP ginger, finely chopped
3 garlic cloves, chopped
1 32oz container vegetable broth
10 medium sized organic tomatoes
fresh or dried herbs
Corn tortilla shells
2 green onions, chopped
1 bunch of cilantro, chopped
2 cups grated jack cheese
fresh lime juice (optional)
sour cream (optional)
Cube and season halibut with black pepper, paprika, cayenne, chili powder and sea salt. Sprinkle with unbleached all-purpose flour and almond meal flour. Toss gently to coat, set aside.
In large saute pan, pour about 1-2 TBSP of sesame oil into pan and turn heat onto medium high. When oil is heated, add halibut pieces and sear about 1 minute per side. Place fish on draining sheet so that excess oil drips off, set aside. Using the same pan, add 1 TBSP sesame oil. Add onions and saute until translucent. Next add chili peppers and saute about 1 minute. Last, add garlic, ginger and bell pepper. Cook for about 3 minutes. Reduce heat to medium and add ¼ cup vegetable broth, stirring to remove remaining fish tidbits from bottom of pan. If using a crock pot, turn crock pot on high. Transfer sauteed vegetables from the pan to crock pot. Cover with lid.
Next, remove tops from tomatoes. Cut into fours and place tomatoes in food processor or blender and blend until tomatoes become liquid. Add a few sprigs of cilantro and puree again. Add tomato sauce puree to crock pot with sauteed vegetables. Season with black pepper, chili powder, paprika, cayenne and sea salt to taste. Cover with lid and let cook for about 45 minutes to 1 hour.
Add cooked halibut to tomato soup mix in crock pot. Turn crock pot to low and let simmer about 15 minutes. When done, turn off crock pot.
To prepare tortillas, brush each tortilla with sesame oil. Cut each tortilla into strips and place on baking sheet. Bake in a 400° oven for about 10 minutes, or until tortillas become toasted and slightly hard to the touch. To serve, laddle soup into bowls, sprinkle with shredded jack cheese. Add about 5 cooked tortilla strips across soup and garnish with green onion and cilantro. For an added garnish, fresh lime juice and a dollop of sour cream can be placed on top.
Serve while hot and enjoy!