Nothing better for winter days than a big bowl of soup. This fish soup is one that my grandma used to make often for lunch, the type of fish would vary depending on what was available at the market. I recently had my sister visiting over the holidays, at her request I made a few dishes from our childhood. There is something truly special about sharing a meal that brings memories with the people that also share the same memories.Â
Ingredients:
2 ripped tomatoes
2 dried guajillo chiles
1 cup cilantro
2 lbs. Alaskan Cod
2 tablespoons olive oil
1 cup onion, diced
2 cloves garlic, minced
1 cup leeks, sliced
1/2 cup green pepper, diced
1 jalapeño, diced
2 cups winter squash, cubed
1 cup carrots, cubed
3 cups potatoes, cubed
1 green plantain, peeled and sliced
Salt & pepper to taste
For garnish, chopped cilantro and lime wedge
Method:
Soak the dry chiles in warm water to rehydrate, toast the tomatoes whole in a hot pan until charred. In a blender, add charred tomatoes, hydrated chiles, cilantro, 1 cup water, season with salt, and blend to obtain a sauce.
Heat the oil in a large pot over medium-high heat. Add onion, garlic, peppers, and leeks. Season with salt, cook stirring with a wooden spoon until softened, about 7 minutes.
Add the rest of the vegetables and tomato chili sauce, stir to combine. Add enough water to cover everything, about 6 cups. Bring to a boil reduce the heat and simmer until vegetables are cooked, about 18 minutes. Taste and season with salt. Add fish gently and cook for another 3 to 5 minutes, until the fish is cooked but still firm. Add chopped cilantro and serve with a lime wedge. Enjoy!
