Mexican Tomato-Rice Soup with Cod
August, 2007

Serves 8 / This is a variation of sopa de fideo, a soup served in homes throughout Mexico. The decidedly un-Mexican red pepper sauce is gratuitous, but the extra flavor accent is terrific­—and gives you more omega-3s. Prep tip: For the sauce, you can use bottled roasted peppers with minimal difference in flavor.

1 1/4 pounds ripe Roma tomatoes
2 medium white onions, chopped
10 cloves garlic
11/2 teaspoons salt
2 teaspoons virgin olive oil
1/4 cup basmati rice, well washed and dried on a towel
2 cups medium-strength fish stock
4 cups water
2 unsalted or low-sodium vegetable bouillon cubes
12 ounces skinless cod fillet, cut into 3/4-inch-square pieces
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice

Red Pepper Sauce (optional)
1 red bell pepper, quartered, roasted, and peeled
3-4 cloves garlic
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons flax oil


1. Cut tomatoes into chunks and place in a blender. Add half the onions, all of the garlic, and salt. Purée until smooth.
2. In a medium-large pot, heat olive oil, remaining onion, and rice until just beginning to sizzle, stirring constantly. Stir in tomato mixture. Bring to a simmer and cook until thoroughly reduced and almost dry, about 30 minutes. Add fish stock, water, and bouillon cubes. Return to a simmer and cook until rice is tender, about 15 minutes.
3. To prepare sauce, purée roasted pepper, garlic, salt, and cayenne. Cook over moderate heat until reduced slightly. Remove from heat and whisk in flax oil. (Note: If preparing ahead, omit oil; heat just prior to serving, remove from heat, and add oil. Do not reheat.)
4. When rice is tender, add cod and cilantro, stirring gently, until fish begins to turn opaque. Remove from heat and stir in lime juice. Serve at once, passing the sauce.

PER SERVING: 112 cal, 19% fat cal, 2g fat, 0g sat fat, 19mg chol, 10g protein, 13g carb, 1g fiber, 561mg sodium