MEXICAN FISH SOUP

Ingredients

To Make Homemade Fish Broth

• Fish head tail, and bones of 1 fish
• ½ onion
• 1 garlic clove
• 1 bay leaf
• 1 tablespoon salt
• ½ tspn pepper
• 10 cups Water

For the Tomato Sauce

• 3 tomatoes quartered
• 1 cup Water
• ½ onion
• 1 garlic clove
• 1 chipotle pepper in adobo sauce
• ½ tablespoon salt

For the Fish Soup

• 2 tablespoons Olive Oil
• 1 large russet potato cubed
• 2 carrots sliced
• 10 cups Fish Broth or 10 cups water + 2 seafood bouillons
• 1 bay leaf
• 1 fish sea bass, red snapper, or swordfish, cut into 1-inch pieces
• Sliced chile de árbol optional
• Lime wedges optional

Instructions

To Make Homemade Fish Broth

• In a large pot, add fish head, tail, and bones, ½ onion, 1 garlic clove, bay leaf, salt and pepper.
• Add 10 cups of water.
• Cover and bring to a boil.
• Reduce heat and let simmer for 15 minutes.
• Turn heat off.
• Strain to discard bones, onion, garlic, and bay leaf.
• Set broth aside until ready to use.

For the Tomato Sauce

• In a blender, add tomatoes, 1 cup water, ½ onion, 1 garlic clove, 1 chipotle pepper, salt.
• Blend until smooth.
• Set aside.

For the Fish Soup

1. Heat oil in a large stock pot.
2. Carefully add the tomato sauce.
3. (Warning, it will splatter slightly when adding the tomato mixture).
4. Cook for 2 minutes, stirring constantly.
5. Add all the homemade fish broth. (Or, water + bouillons, if using)
6. Add the potatoes, carrots, and bay leaf.
7. Taste for salt.
8. Bring to boil.
9. Add the fish and cook for 3-5 minutes, depending on the thickness of the fish.
10. Serve in a deep bowl with lime wedges and top with chile de árbol and green onions.
11. Enjoy!