This is a very simple Mexican fish soup: You can use any lean, white fish, and you can mix and match vegetables. The squeeze of lime at the end really helps.
3poundsfish,whole but gutted and scaled and gills removed
Salt
1white onion, chopped
3bay leaves
1sprigepazote(optional)
1tablespoonblack peppercorns
SOUP
1large carrot, sliced into discs
1/4headcabbage, shredded
1/2pound potatoes,peeled and diced
1teaspoonMexican oregano
2Roma tomatoes,sliced lengthwise
1white onion, peeled and quartered
4clovesgarlic,unpeeled
2 to 4Anaheim, Hatch or poblano peppers
Salt
Lime juice to taste
Instructions
If the fish are smaller than about 2 pounds, keep them whole. If you are using one large fish, fillet it and use the fillets elsewhere -- you'll have enough meat just with the head, collar and what's left on the bones.
Put the carcass into a large pot of water and bring to a simmer. Skim any foam that forms on top. Add the remaining broth ingredients and simmer gently for 30 to 40 minutes. Strain the broth, reserving the carcass. Pick off all the meat from the carcass and reserve.
While the broth is simmering, heat a comal or griddle or large cast iron pan over high heat and char the tomato, onion quarters, garlic cloves and chiles. You want a good char here for flavor. Peel the garlic and tomatoes, and peel and seed the chiles. The chiles will be easier to peel if you put them in a bowl and cover it with a plate to let them steam a while first.
After you have strained the broth, wipe out the pot or clean it if it's gnarly, then return the broth to the pot. Add the Mexican oregano, potatoes, carrots and cabbage and bring it to a simmer. Add salt to taste.
Chop the charred vegetables into pieces you'd want to eat in a soup. When the potatoes and carrots are tender, add the charred vegetables and the flaked out fish to the pot and let this cook for 10 minutes. Serve with some lime juice and corn tortillas.