Veracruz-Style Fish Soup - cooking recipe

Ingredients

4 corn tortillas, cut into thin strips (6 inch tortillas)
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
2 medium red bell peppers, finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (12 ounce) bottle Corona beer (or other light Mexican beer)
1 (28 ounce) can chopped tomatoes with juice
1 (8 ounce) bottle clam juice
1 lb sea bass fillet, cut into 1-inch chunks (or halibut, red snapper fillets)
2 cups cooked long-grain rice
1/2 cup finely chopped fresh cilantro
salt
fresh ground black pepper

Preparation

Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
Heat the oil in a large skillet over med-high heat.
Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
Stir in the tomatoes and clam juice.
Cover and cook on LOW for 4-5 hours.
Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
Season to taste with salt and pepper before serving.