Caldo de pescado – Mexican fish soup

Ingredients for 4 portions

• 4Guajillo chiles
• 4Tomatoes
• 2Carrots
• 400 gPotato
• ½Yellow onion
• 2 clovesGarlic
• 2 tbspRapeseed oil
• ≈ 2 lWater
• 2Bay leaves
• 1 tspMexican oregano
• to tasteSalt
• 1.2 kgRed snapper, cleaned, cut into 4 cm steaks, head included
• 15 gCoriander, a few sprigs

On the side

• ½Yellow onion, finely chopped
• 2Serrano chiles, finely chopped
• 3Limes, in wedges
• 12Corn tortillas

Method

1. Remove the stems and seeds from the chillies.
2. Simmer the chillies and tomatoes in a pan with a little water for 8–10 minutes, until the tomatoes are soft.
3. Peel the carrots and potatoes. Slice the carrots and cut the potatoes into chunks.
4. Blend the tomatoes and chillies until smooth with the onion, garlic and a little of the cooking water. Sieve.
5. Heat the oil in a large pot over a medium heat and pour in the tomato sauce (careful, it spits). Fry it, stirring, for 5 minutes, until it darkens.
6. Pour in the water and add the carrots, potatoes, bay leaves, oregano and some salt. Bring to the boil.
7. Simmer for 15 minutes, until the potatoes are almost tender.
8. Meanwhile, prepare the toppings: finely chop the onion and chillies and cut the limes into wedges.
9. Lightly salt the fish and add it to the soup with the coriander. Simmer gently, without stirring, for 10 minutes, until the fish comes away from the bone.
10. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
11. Serve the soup in deep bowls with a piece of fish and some vegetables in each. Let everyone add onion, chilli and lime to taste, with the tortillas on the side.

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