From Sea to Spoon: Perfect Fish Soup
Ingredients:
- 1.5 lbs Tilapia (cut in half)
- 2 oz dried shrimp (cleaned)
- 4 Roma tomatoes, quartered
- 2 guajillo chiles
- 4 árbol chiles
- 1 pasilla chile
- 1 leek, sliced
- 1/2 onion, sliced into half moons
- 3 cloves garlic
- Bay leaf
- Oregano
- Salt
- Cilantro or epazote
- Oil for frying
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced, kept in water
- 1 1/2 cups water
Preparation:
In a skillet with hot oil, add the onion, leek, and two cloves of garlic.
Stir until softened and remove.
Add the dried shrimp. Add the guajillo chile, pasilla chile, and árbol chiles, stirring constantly to prevent burning.
Add the Roma tomatoes and incorporate. After two minutes, add 1 1/2 cups of water and cover. Let it boil for 10 minutes.
Add the entire mixture of chiles, dried shrimp, and tomatoes, the reserved onion, garlic, and leek, and one fresh clove of garlic to a blender. Add 1 more cup of water and blend very well.
Once the sauce is made, strain the mixture and add it to a clean pot with a little oil.
Add the bay leaf and oregano and cook over medium heat to integrate everything.
After 10 minutes, add the potatoes with the soaking water, carrots, enough water, and season with salt to your taste.
Let it boil, and when the vegetables are half-cooked, add the pieces of fish.
Bring to a second boil and cook for 5 more minutes.
Now it’s ready to enjoy!
Serve with chopped onion, fresh cilantro, and lemon!