Veracruz-Style Fish Soup

Another example of fishermen making the most of everything they catch, this simple soup combines zesty south-of-the-border flavors and seafood to make a terrific one-pot meal for a casual fiesta or weeknight dinner.

Four 6-inch corn tortillas, cut into thin strips

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 jalapeño pepper, seeded and finely chopped

2 medium red bell peppers, finely chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

One 12-ounce bottle Corona or other light

Mexican beer

One 28- to 32-ounce can chopped tomatoes, with their juice

One 8-ounce bottle clam juice

1 pound sea bass, halibut, or red snapper fillets, cut into 1-inch chunks

2 cups cooked long-grain rice

½ cup finely chopped fresh cilantro

Salt and freshly ground black pepper

place the tortillas in the bottom of the insert of a 5- to 7-quart slow cooker.

heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeño, bell peppers, cumin, and oregano and sauté until the vegetables are softened, about 5 minutes.

deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet. Transfer the contents of the skillet to the slow-cooker insert and stir to combine with the tortillas. Stir in the tomatoes and clam juice.

cover and cook on low for 4 to 5 hours. Stir in the fish, rice, and cilantro and cook for an additional 1 hour, until the fish is cooked through.

season with salt and pepper before serving.

serves 8