1 canned chipotle chile, chopped + 1 tablespoon adobo sauce from can
2 (8 ounce) bottles clam juice
4 cups water, chicken stock, or vegetable stock
1 (28 ounce) can less-salt diced tomatoes
½ small head green or savoy cabbage, cored and chopped
3 medium gold potatoes,1-inch diced
2 carrots, ½-inch slices
2 teaspoons Mexican oregano
Kosher salt and freshly ground black pepper, to taste
¼ cup chopped cilantro, plus more for garnish
8 (6 ounce) snapper or cod fillets
Lime wedges
Garnishes:
Diced avocado
Grated radish
Crumbled Cotija cheese
Fried tortilla strips or tortilla chips
Instructions
Heat oil in a Dutch oven over medium-high heat. Measure out and reserve ⅓ onions and set aside for garnish; and remainder to pot. Saute onions for 5 minutes; add the garlic, half of the jalapenos, and chipotle and saute another minute. Pour in the clam juice and stock and add the vegetables, oregano, and 1 teaspoon each of salt and pepper. Bring to a boil and the then reduce heat to simmer for 30 minutes.
Set up grill for direct heat cooking over medium-high heat. Brush and oil grates well before cooking. If you are using a grill grid or fish basket, then oil that as well.
Season the fish with salt and pepper and then drizzle with a little olive oil. Place fish on preheated grill and cook for about 2 to 3 minutes per side depending on the thickness of the fillets. Transfer to a platter and squeeze limes over this fish.
Set out bowls of reserved chopped onions and jalapenos, chopped cilantro, lime wedges, diced avocado, grated radishes, Cotija cheese, and fried tortilla chips. Ladle soup into bowls and top with grilled fish. Let everyone load in their garnishes and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/surfrider-soup/