Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was a great gem from !

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Original link is no longer available from the artist / chef

Delicious soup from avalonanders !

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Disclaimer: This was my first time making this recipe so the amount of shrimp and cod probably wasn't enough but now I know for next time.

Ingredients

1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1(4 oz) can green chile peppers, chopped
1 teaspoon ground cumin
1 1/2 cups can peeled and diced tomatoes
1/2 cup green bell peppers, chopped
1/2 cup shrimp(I suggest you get cooked shrimp and cut off the tail before hand and get a little more than a pound)

1/2 pound cod fillets(again might want to get more)
3/4 cup plain non fat yogurt

Directions:

1)Spray a large saucepan with vegetable cooking spray over medium high heat.

2) Add onions & saute, stirring often for about 5 minutes.

3) Add the garlic and chili powder, sauteing for another 2 minutes.

4) Add chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low and cover and simmer for about 20 minutes.

5) Add tomatoes, green bell pepper, shrimp and cod. Return back to a boil and reduce heat to low and cover it, simmering for 5 more minutes.

6) Gradually stir in yogurt, until heated through. Serve

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From Chris: What Avalon does not mention here - and darn well should have - is that the shells on the shrimp, both body and tail - have a LOT of umami, especially if you have the time to oven-roast them for about 5 minutes at 375F.

And once you do that, just put those in a cheesecloth, tie it up with some kitchen / butcher string and then add to the broth and you will get a shrimpy FALCON PUUUUNCH like you will not believe :p