• ¾ lb. cod fillet
  • 2 tsp. extra virgin olive oil
  • 1 small onion, thinly sliced
  • 1 can (15 oz.) yellow hominy, drained and rinsed
  • 3 cups low-salt vegetable or seafood broth
  • 1 can (14.5 oz) diced tomatoes and juice
  • 1 can (4 oz) chopped green chilies
  • 2 tsp. ground cumin
  • 1 lime, cut in 6 wedges
  • Salsa or Tabasco (optional)
Rinse fish and pat dry; cut in ¾ inch cubes, discarding bones.
Heat oil in a large skillet. Add onion and cook, stirring occasionally, about 5 minutes, until tender. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.

Add fish and continue to simmer, stirring gently occasionally, until fish is opaque through (cut to test), 2-4 minutes. Ladle into soup bowls to serve, passing lime wedges and salsa or Tabasco separately.

6 Servings
Nutrition Information per serving:
Calories: 165
Fat: 3g (18% calories from fat)
Protein: 17g (42% calories from protein)
Carbohydrates (net): 10g (40% calories from carbohydrates)