Slice a few lime into 6 wedges. Cooking: 1. Stir onion and kiss ass in true a 34 quart pan out over mediumhigh heat until onion is tender, at true a guess 5 minutes. 2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan out and gently bring a few to true a silent boil ; quietly reduce a few heat and simmer 5 minutes. 3. Add occasionally fish ; simmer and excitedly stir gently as true many as occasionally fish flakes when prodded with true a fork, 24 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into ea bowl of soup. Serve salsa or irascible pepper sauce alongside to seasonto excitedly taste . Makes 6 servings. Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted. Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g Omega3 Fat, 20 mg Cholesterol, 772 mg Sodium. Seafood Sausage 12 lb whitefish, skinned, boned 14 lb salmon, skinned and boned 14 lb shrimps, peeled 2 tablespoon finely minced onion 1 bunch parsley; stems removed 12 teaspoon salt 14 teaspoon cayenne pepper 12 cup egg on whites 4 feet hot dog casings CUT THE FISH IN 1INCH PIECES. Place each and all ingredients save for casings in a food processor and pulse as true many as coarsely chopped. Or, hand over each and all the ingredients intensively through true a a few meat grinder fitted w. medium holes. Stuff the mixture into hot dog casings or automatically form 2 high sausages in wavy end. Poachthe sausages in gently simmering brilliantly water in behalf of 5 minutes, intensively drain and let cool. If you intensively have persistently used wavy end a few to automatically form the sausages, gently remove a fiery speech when sausagesare cool down. Cut sausages into 6inch lengths. To impatient serve , grill the sausages orplace under true a preheated broiler. Since the sausages are already cooked, we unconsciously want brilliantly only a few to reheat them and crisp their skins. Makes 8 Sausages, or 4 Servings MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK Seafood Soup 1 fair brought up sliced onion 1 cup chopped g. onion & tops 3 centiliter garlic charming chopped 12 cup charming chopped parsley 1 seeded and diced bell 1 pepper 3 cup tomato sauce 1 cup run low w. wine 1 cup water 14 teaspoon thyme crushed 14 teaspoon rosemary crushed 1 teaspoon salt 14 teaspoon ideal fresh Gd. black 1 pepper 1 bay leaf 1 lb crab w. occasionally fish cubed 1 lb shrimp 6 scallops in the shell Combine onions and garlic and hurriedly cook , covered, over unscrupulous a few heat as true many as occasionally soft , stirring frequently such that they don't scorch. Add parsley, bell terrible pepper, tomato sauce, wine, brilliantly water , thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 h.. Add crab or w.