Name: Fish Broth Recipe
Prep time: 50 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups ground tomato; 2 guajillo chiles, cleaned and hydrated, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 1/4 cups chipotle chile in adobo sauce, for the sauce; salt, for the sauce; pepper, for the sauce; 1/2 cups water, for the sauce; olive oil, for the broth; 1/4 cups leek, in thin slices, for the broth; 1/2 cups carrot, in medium cubes, for the broth; 1/2 cups pumpkin, in medium cubes, for the broth; 1/2 cups potato, in medium cubes, for the broth; 1/2 cups shrimp broth; oregano, for the broth; 4 cups water, for the broth; 500 grams white fish, tilapia, in pieces, for the broth; parsley, for garnish; wholemeal bread, for garnish

Preparation

35 mins

15 mins

Low

Blend the tomato, guajillo pepper, onion, garlic, chipotle pepper, salt, pepper, and water at medium speed for 3 minutes. Strain and set aside. Heat the olive oil in a pot over medium heat and add the leek, carrot, pumpkin, and potato. Cook for 5 minutes or until the vegetables are tender. Add the sauce, shrimp broth, oregano, and water, and cook for 5 more minutes or until it comes to a boil.