Issues: Oceans

Ingredients
1 whole farmed tilapia, scaled and gutted
2 medium tomatoes, diced
1 to 2 garlic cloves, whole
About 4 cups of assorted vegetables -- such as carrots, onions, green peppers, potatoes, zucchini or chayote -- diced into chunks
1/2 cup spinach leaves
Salt and pepper to taste

Preparation
1. Wash the tilapia well and make sure it is carefully cleaned. If you like, you can squeeze a lemon on it before you wash it. Cut the fish into four big pieces: head, tail and two for the torso.
2. Fill a big pot with about 6 quarts of water. Add tomatoes, garlic, salt and pepper and bring to a boil.
3. When the water boils, add the harder vegetables (chayote, potatoes and carrots). After they've started to cook, add the onion, green pepper and zucchini.
4. Take out the garlic and place the fish in. The fish cooks in about five to ten minutes; add the spinach leaves just before it is done.

Serves 3 to 4.

Tips
Chayote is a type of Mexican squash with crisp flesh -- you can find it in most Latino grocery stores. Also, if you have kids, make sure you take out the bones from the fish before serving.

Comments
My husband makes this soup -- we eat it at home with corn tortillas and cold Mexican beer.

MORE TASTY (AND SUSTAINABLE) SEAFOOD RECIPES:

Baja Fish Tacos with Cabbage Salsa
Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
Buttermilk Fried Fresh Anchovies with Harissa
Catfish Lafitte
Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
Firecracker Salmon with Roasted Corn Medley
Grilled Fresh Sardines with Preserved Lemon Salsa Verde
Honey Salmon
Kerala-style Fried Fish
Krissy T's Wild Salmon
Pacific Cod Potpies with Dill Biscuit Crust
Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
Sopa de Pescado
Steamed Halibut on a Bed of Leeks and Carrots

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