News & Events



June 25-28, 2017
Sands Expo Center, Las Vegas, NV

Tomato Fish Soup with Dried Tomatoes and Mexican Chiles

by Mooniek Seebregts, assistant Culinary Farms

Culinary Farms' ingredients create the greatest fish soup!


  •     6 Tbsp olive oil
  •     1 cup of chopped onions
  •     2 large garlic cloves, chopped
  •     2/3 cup fresh parsley, chopped
  •     1 cup of fresh chopped tomato (about 2 large tomatoes)
  •     4 dried tomato halves
  •     2 tsp of tomato paste
  •     8 oz bouillon (vegetable or chicken)
  •     2/3 cup dry white wine
  •     1 1/2 lb. fish fillets (you can use pangasius, cod, sole, red snapper, sea bass), cut into 2-inch pieces
  •     Touch of dry oregano, Tabasco, thyme, pepper
  •     Salt

Depending on how spicy you'd like this soup to be: Chilaca chile will give the soup a warm pungency. And if you'd like more heat, Chile de Arbol would be a great choice. Season to taste. And remember that chiles are for flavor first and heat second!

1. Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley. Stir. Add tomato, tomato paste and cook 2 minutes longer.

2. Add bouillon, dry white wine and fish. Simmer until fish is cooked through, less than 10 minutes. Add seasoning and salt to taste.

Ladle into bowls and serve. Add chiles as desired.


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