Mexican · Dinner
Fresh Snapper Broth
A light Mexican-style broth built on snapper fillet poached in a tomato-garlic base, boosted with white beans and a soft egg for extra protein. Lime, cilantro, and chile brighten the finish, while sweet potato adds body. Served hot, this bowl favors clean fish flavor over heavy richness.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
58.3gProtein
16.8gFat
38.9gCarbs
8.2gSugar
9.8gFiber
1042mgSodium
333mgChol
3.4gSat Fat
1680mgPotassium
195mgCalcium
5.4mgIron
2.3mcgVitamin B12
28mgVitamin C
Goes well with
Pilsner Lager
local
Agua Fresca de Jamaica
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut snapper into large chunks, dice tomato and onion, mince garlic, cube sweet potato, and slice jalapeno.
2
Saute
Warm olive oil in a medium saucepan over medium heat; cook onion and garlic 3 minutes until translucent and fragrant.
3
Simmer
Add tomato, sweet potato, cumin, oregano, fish stock, and water; bring to a boil, then reduce to medium-low and simmer 12 minutes until sweet potato is fork-tender.
4
Poach
Add snapper chunks and beans to broth; cover and poach over medium-low heat 5 minutes until fish turns opaque and flakes easily.
5
Poach
Crack egg into broth; poach uncovered over low heat 3 minutes until white is set and yolk is firm at edges.
6
Finish
Stir in lime juice, jalapeno, salt, and black pepper; remove from heat and chop cilantro.
7
Plate
Ladle broth, fish, beans, sweet potato, and egg into a deep bowl; scatter cilantro over top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 7 oz200g cannellini beans, cooked
- 22 eggs
- 7 oz200g tomato
- 11 onion
- 4 cloves4 cloves garlic
- 5.2 oz150g sweet potato
- 2 cup480ml fish stock
- 1/2 cup120ml water
- 2 tbsp2 tbsp olive oil
- 11 jalapeno
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
