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Seafood Pozole

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      Title: SEAFOOD POZOLE
 Categories: Soups/stews, Mexican, Seafood, Spices
      Yield: 6 Servings
 
      1 sm Onion
      1 cn Yellow hominy (15 oz.)
    3/4 lb Rockfish fillet
      2 ts Olive oil OR salad oil
      1    Lime
      3 c  Low-salt chicken broth
      1 cn Diced tomatoes and juice (14
           -1/2 oz.)
      1 cn Chopped green chilies (4
           -oz.)
      2 ts Ground cumin
 
  Salsa or hot pepper sauce
  
  Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse
  fish, pat dry, and cut into 3/4 inch cubes (discard any bones you
  discover while cutting fish). Slice lime into 6 wedges.
  
  Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high
  heat until onion is tender, about 5 minutes.
  
  2. Add hominy, chicken broth, tomatoes and their juice, chilies and
  cumin. Cover pan and bring to a boil; reduce heat and simmer 5
  minutes.
  
  3. Add fish; simmer and stir gently until fish flakes when prodded
  with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1
  lime wedge into each bowl of soup. Serve salsa or hot pepper sauce
  alongside to season to taste. Makes 6 servings.
  
  Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.
  
  Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g
  Saturated Fat,  2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g
  Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.
  
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 4/93
 
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