Preparation:
* seeded and chopped
** peeled and cut into 1/2-inch cubes
*** cod or Pollock, cut into 2-inch chunks
Sauté bacon in a large saucepan over medium-high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Sauté 5 minutes, or until onions are soft. Remove from heat and stir in flour.
Cook 1 minute, stirring constantly, then gradually whisk in chicken broth.
Stir in tomatoes, wine, bell pepper and sweet potato.
Bring to a boil, reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish flakes with a fork.
Season with lime juice and pepper. Spoon into soup bowls and garnish with cilantro. |
