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Seafood Pozole

with Fresh Tortillas

Seafood alternatives: snapper, cod, shrimp, orange roughy

A specialty of Guadalajara, Mexico, pozole is traditionally made with pork. Since this region of Mexico is known for its seafood cuisine, we've stretched tradition just a bit to make this healthier substitution. Corn bread or fresh corn tortillas are good accompaniments.

Ingredients:

• 1 small onion
• 1 can (15 oz.) yellow hominy
• 3/4 pound rockfish fillet
• 1 lime
• 2 teaspoons olive oil or salad oil
• 3 cups low-salt chicken broth
• 1 can (14 1/2 oz.) diced tomatoes and juice
• 1 can (4 oz.) chopped green chilies
• 2 teaspoons ground cumin
• Salsa or hot pepper sauce (optional)

Preparation:

1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry and cut into 3/4-inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges.

Cooking:

1. Stir onion and oil in a 3- to 4-quart pan over medium-high heat until onion is tender, about 5 minutes.

2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes.

3. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste.

Makes 6 servings. Per serving: 165 cal. / 15g prot. / 17g carbo. / .7g sat. / 2g mono. / 1g poly. / .3g om-3 / 20mg chol. / 772mg sdm.