- 10 minutes
- 25 minutes
- 4 servings
- Heat the oil in a large saucepan over low heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the tomatoes and garlic. Cook for 5 minutes.
- Stir in the chicken stock, clam juice, potatoes, parsley, salt, cumin, and Tabasco sauce. Increase the heat and bring to a boil. Reduce the heat to low. Cover and simmer for about 10 minutes, or until the potatoes are tender.
- Remove about 3 cups of the vegetables and soup liquid. Pour in a food processor or blender in several batches, and then pour back into the saucepan. (Or use an immersion blender in the saucepan.) Taste and adjust the seasoning. Add the fish and simmer for about 5 minutes, just until the fish is cooked. Stir in the lemon juice.
- Garnish the servings with cilantro and serve with lime wedges for squeezing over the bowls of soup at the table.