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.