Ingredients:
2 Lbs. Striper, cut into chunks
2 onions-1 chopped-1 quartered
1 Medium bell pepper, chopped
6 Cloves garlic, minced
2 Serrano or jalapeno peppers chopped
1 Stick butter
1 Can Rotel Tomatoes
1 Quart chicken broth
2 Cups water
1/2 Teaspoon ground cumin
2 Tablespoon cilantro, chopped
2 Limes-Juice only
1/2 Head cabbage, cored and quartered
4 Carrots, slice thick
3 potatoes, quartered
4 Stalks celery, sliced thick
Salt & pepper to taste
Melt butter in large pot over medium heat. Add onion, garlic, bell pepper, jalapeno and sauté until tender. Add Rotel tomatoes and simmer on low heat 5 minutes. Add water, chicken broth, cumin and lime. Bring to slow and rolling boil. Add potatoes, carrots, cabbage and celery. Cook until tender-20 minutes. Add fish chunks and cook 5 minutes. Remove from heat. Salt & pepper to taste. Add cilantro and serve.
This is my brother Bob’s recipe!
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