- 2 pounds chopped white fish filets
- 1 pound tomatoes
- 1 chipotle chili in adobo sauce
- 2 de-seeded guajillo chilies
- 2 chopped small potatoes
- 1 halved small onion
- 1 sliced carrot
- ½ teaspoon black peppercorns
- 1 sliced leek
- 3 tablespoons olive oil
- 2 chopped zucchini
- 2 peeled garlic cloves
- 1 tablespoon shrimp bouillon
- 1 tablespoon dried oregano
- Salt to taste
All ingredients ready? Let's begin!
Boil the tomatoes in water for 10 minutes or until soft.
Turn the heat off and add the guajillos.
Let them sit in the hot water for 15 minutes to rehydrate.
Put the tomato and chilies in a food processor or blender.
Next add the chipotle, onion, peppercorns, and garlic. Add a cup of water and blend for a minute to get a smooth tomato sauce.
Strain the sauce through a fine mesh strainer.
Heat the oil in a pot over a moderate heat.
Add the potatoes, carrots, zucchini, and leek, and cook for 3 minutes.
Add the tomato sauce and salt.
Add the oregano and shrimp bouillon powder and cook for 5 minutes.
Add 6 cups of water and bring the mixture to a boil.
Simmer for 10 minutes.
Add the fish and simmer for 5 minutes or until the vegetables and fish are cooked.
Adjust the seasoning if required then serve.
Calories: 408kcal | Carbohydrates: 28g | Protein: 45g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 172mg | Potassium: 1958mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4286IU | Vitamin C: 55mg | Calcium: 109mg | Iron: 3mg