← Nouns Cooking · Mexican

Ingredients

• 800 g firm white fish (snapper, cod, tilapia), cut into large chunks
• 450 g Tomato
• 2 Dried guajillo chillies, stemmed and seeded
• 1 chipotle in adobo
• 1 small onion
• 2 cloves Garlic
• 2 small potatoes, cut into 1 cm cubes
• 1 large carrot, sliced
• 1 Leek, sliced into rings
• 2 Courgette (zucchini), cut into 1 cm cubes
• 1 tsp Dried oregano
• 1.5 l Water
• 3 tbsp Olive oil
• Salt
• 2 Lime, in wedges

Method

1. Simmer the tomatoes and guajillos in a little water for 10 min, until soft. Blend with the chipotle, half the onion, the garlic and 250 ml water until smooth.
2. Chop the rest of the onion. Heat the oil in a large pot over medium heat and cook the onion and leek for 4 min. Strain in the chile sauce and fry for 5 min, until it darkens.
3. Add the remaining water, the potatoes, carrot and oregano and season well with salt. Simmer for 10 min.
4. Add the courgette and the fish and simmer gently for 6–8 min, until the fish is opaque and flakes easily. Don’t stir too much or it will break up.
5. Serve in deep bowls with lime wedges and warm corn tortillas (saltine crackers are popular too, but not gluten-free).

Tips

• Using fish heads or bones to make a quick stock instead of water gives a much deeper broth.
• Add a handful of prawns with the fish for a caldo de mariscos feel.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless