Fish Soup (Caldo de Pescado)

Fish soup! Yuk! You may be saying. If you've ever had it at La Playa on Hemphill off of Berry, it's fantastic. Here's a recipe for fish soup that I use. It is from the Kimbell Cookbook. In the cookbook, it's called Southwest Chicken Soup. I just replace the chicken with catfish or tilapia. It's nice to make on cold winter nights. Serve with a dollop of sour cream and corn or flour tortillas on the side. A nice appetizer would be tostadas topped with cheese. It's tasty and healthy.

1 tablespoon olive oil
1/2 chopped onion
6 cups chicken stock or 6 cups water with a chicken bouillon cube
1/2 cup brown rice
1 can corn (drained)
2-3 fish fillets
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons salsa
1 can diced tomatoes
1 (4 oz.) can chopped green chilies (if I don't have the tomatoes and chilies, I use Rotel)
Kosher salt
pepper

In a soup kettle, saute fish in olive oil with onions. When fish is white and onions are translucent, add the other ingredients. Simmer for about 45 minutes on medium to low heat.