Mains · Dairy-free

Mexican Fish Soup

Name: Mexican Fish Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: International
Ingredients: 1 kg (2.2 lb) fish trimmings; 2 tbsp flour; 2 tbsp oil; 6 whole black peppercorns; 2 large carrots, peeled and chopped; 2 onions, with greens, chopped; 1 celery stalk, peeled and chopped; 2 1/2 l (10 cups) water; 300 g (10.5 oz) fresh tomato, roasted, blended and strained; 1 pickled cucumber, finely chopped; 1 whole pickled chipotle chile, for removing later; 1 tbsp finely chopped parsley; 1 tbsp white vinegar; 1 1/2 tsp dried oregano; 2 sprigs epazote; 500 g (1.1 lb) fish, cut into chunks; Salt, to taste

Fish trimmings, dusted lightly with flour and browned first, build a rich broth with carrot, celery and onion before pieces of fish go in to finish. A pickled cucumber and a whole chipotle in vinegar, removed before serving, give the broth its tang without overwhelming heat.

In brief Mexican Fish Soup is a mains recipe ready in 40 minutes for 6 servings.

Total time: 40 min
Prep: 20 min
Cook: 20 min

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Method

Rinse the fish trimmings and drain them in a Tupperware Colander. Transfer to a small Tupperware bowl, add the flour and toss to coat.
Heat the Tupperware cookware pot, add the oil and brown the fish trimmings. Stir in the peppercorns, carrots, onions, celery and salt. Add the water, bring to the boil, then lower the heat and simmer for 15 minutes.
Strain the broth back into the pot, then add the tomato, pickled cucumber, chipotle, parsley, vinegar, oregano, epazote and the fish chunks.
Remove the chipotle chile and epazote leaves before serving.