Mexican Fish Soup

Mexican Fish Soup



5 ripe tomatoes

5 cloves of garlic,

500 g of fish, cut into pieces,

1 liter of fish stock plus 1-2 fish stock cubes,

2-3 tablespoons of olive oil,

1 onion,

2 fresh hot peppers

slices of lime or lemon

Heat a non-oiled pan with a heavy bottom, add whole tomatoes, garlic and fry over high heat or under a heated grill. The peel of the vegetables should turn black and the pulp should remain soft. You can put vegetables in an oven mold and bake in a preheated oven at 190-200 g C for 40 minutes. Let the tomatoes and garlic cool, then peel and chop, mixing them with all the juices from the pan. To leave.

Boil the fish in the broth over medium heat until it becomes dull. Remove from heat and set aside.

Heat the oil in a pan and fry the chopped onion until soft. Pour into the pan the liquid in which the fish was cooked, then add the tomatoes and garlic, mix. Bring to a boil, then lower the heat and cook for about 5 minutes with a slow boil. Add finely chopped chili peppers.

Divide the pieces of fish between the plates and pour the soup on top. Serve with lime slices to squeeze it on top.