ALASKA COD CORN TORTILLA SOUP

• 1/2 cup onions, chopped
• 1 clove garlic, minced
• 1 tbsp. butter
• 1 tsp. oregano, dried
• 3/4 tsp. cumin, ground
• 1/2 tsp. red pepper flakes, or to taste
• 1 can (14-1/2 oz.) chicken broth, low-salt
• 1 can (14-1/2 oz.) whole, peeled tomatoes, coarsely chopped
• 2/3 cup corn kernels, frozen
• 4 (5 oz. each) Alaska cod fillets
• cilantro, chopped, to garnish
• tortilla strips

Saute onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Saute 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.

Makes 4 servings.

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