Alaska Cod Corn Tortilla Soup

1/2 cup onions, chopped
1 clove garlic, minced
1 tbsp. butter
1 tsp. oregano, dried
3/4 tsp. cumin, ground
1/2 tsp. red pepper flakes, or to taste
1 can (14-1/2 oz.) chicken broth, low-salt
1 can (14-1/2 oz.) whole, peeled tomatoes, coarsely chopped
2/3 cup corn kernels, frozen
4 (5 oz. each) Alaska cod fillets
cilantro, chopped, to garnish
tortilla strips
Sauté onions and garlic in butter in a large skillet over medium heat for 3-4 minutes, or until soft. Stir in oregano, cumin and red pepper flakes. Sauté 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes. Stir in corn kernels. Set cod fillets on top of broth and spoon liquid over cod. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork. To serve: set each fillet in a large soup bowl. Spoon broth around cod and sprinkle with cilantro. Garnish each bowl with tortilla strips.

Makes 4 servings.