Caldo de Pescado Catfish Soup

Recipe from Jeanette Avila and El Rancho Mexican Restaurant in Detroit.

• 1 tablespoon granulated garlic
• 1 teaspoon salt
• 1 onion, sliced
• 8 ounce can chile chipotle
• 8 ounce can crushed tomato
• 2 chayote, chopped in pieces
• 2 carrots, sliced long
• 2 potatoes, cut in 4 pieces
• 4 celery stalks, cut in 2-inch pieces
• 2 medium zucchini, chopped in medium-sized pieces
• ½ cauliflower, chopped in pieces
• 1 whole stem of broccoli, chopped in pieces
• 2 whole tomatoes, sliced
• 1 whole headless, cleaned catfish (approximately 3 pounds), cut into 2-inch long pieces

Bring to a boil one gallon of water in a pot adding garlic, salt, onion, chile chipotle and crushed tomato; boil for 1 minute.

Reduce to medium heat and add chayote, carrots, potatoes and celery until cooked, about 20 minutes.

Once the above vegetables are cooked, add the rest of the vegetables: zucchini, cauliflower, broccoli and tomatoes. Heat for 1 minute.

Add fish and cover. Keep flame at medium heat for 5 minutes.

Turn off heat, but let soup sit for 20 minutes covered, then serve.

Serve with any type of rice and a squeeze lime and cilantro (if desired). Serves 6.

Per serving: 411 calories; 14 g fat (3 g saturated fat; 31 percent calories from fat); 33 g carbohydrates; 109 mg cholesterol; 871 mg sodium; 39 g protein; 9 g fiber.