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Mexican Striper Soup

Mexican Striper Soup

Mexican Striper Soup


2 Lbs. Striper, cut into chunks

2 onions-1 chopped-1 quartered

1 Medium bell pepper, chopped

6 Cloves garlic, minced

2 Serrano or jalapeno peppers chopped

1 Stick butter

1 Can Rotel Tomatoes

1 Quart chicken broth

2 Cups water

1/2 Teaspoon ground cumin

2 Tablespoon cilantro, chopped

2 Limes-Juice only

1/2 Head cabbage, cored and quartered

4 Carrots, slice thick

3 potatoes, quartered

4 Stalks celery, sliced thick

Salt & pepper to taste


Melt butter in large pot over medium heat. Add onion, garlic, bell pepper, jalapeno and sauté until tender. Add Rotel tomatoes and simmer on low heat 5 minutes. Add water, chicken broth, cumin and lime.  Bring to slow and rolling boil. Add potatoes, carrots, cabbage and celery. Cook until tender-20 minutes.  Add fish chunks and cook 5 minutes. Remove from heat. Salt & pepper to taste. Add cilantro and serve.

This is my brother Bob’s recipe!





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