Southwest Cilantro Fish Stew

I had to punt on a few things, but the finished product was amazing. First of all I had some homemade fish stock that I used instead of the chicken....huge difference. I used fire roasted tomatoes, red onion,a cubanelle pepper (instead of jalapeno)  and a nice dry white wine. The key I think was a New Orleans spice mix called Tony Chachere's....just a little goes a long way so be careful. The end product was truly restaurant quality.

I found this to be adequate, with the suggested modifications.  Like others here I omitted the white wine (didn't have any), used corn instead of potato and added some oregano and cumin.  I also used shrimp stock as I happened to have some and it seemed more appropriate; and I chopped up a green bell pepper as we don't care for the heat of jalapeno.  I also didn't have celery so I added more carrots.  The result wasn't spectacular but it was good and a different use for seafood.

We really enjoyed this fish stew after I added the recommended changes. I added cayenne pepper, oregano, cumin and salt and one can corn. Without these ingredients, the stew was bland. Now it tastes like a tortilla soup.

This was a really tasty soup. I did alter it by omitting the wine and replacing it with water. I also omitted the potato. I didn't have any fish so I doubled the shrimp. I loved the base flavor of the soup, I can see it tasting good with cooked chicken as well. Other things could also be added like cooked rice, beans, corn, fresh avocado. I will definitely make this again!

This soup has some good beginnings, but it definitely needs spicing up! I added cumin, ground chilli, oregano and salt and it was soooo much better.

I was looking for a good fish stew and this has promise though I changed some things around: No one in my family likes celery so I took this out, and added corn for a more southwestern taste. I spiced it up with some cumin and topped it with avocado and some lime juice. Is now a favorite of my family!

I really wanted to like this. It did make a lot of soup but unfortunately it was a waste of fish because I did not like it. I thought these flavors would be good but it seemed to accentuate the taste of the fish and I used fresh, good fish.

I've been making lots of soups this winter and I really enjoyed this soup! Followed the recipe exactly. I wasn't sure it'd be spicy enough without additional seasoning but it had a nice kick to it. It definitely makes more than 4 servings but that's the beauty of soup, stick a few servings in the freezer for days you really don't have time to cook! I will make this again maybe with tofu.