Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by toasting 4 dried guajillo chiles and 2 dried arbol chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak them in 2 cups of hot water for 15 minutes to soften.

2. 2

   In a blender, combine the rehydrated chiles, 2 roma tomatoes, 0.5 medium white onion, 2 garlic cloves, 1.5 inch thinly sliced fresh galangal, and 1 cup of the chile soaking liquid, blending until very smooth, adding more soaking liquid if needed for desired consistency.

3. 3

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat, then carefully pour in the chile mixture and cook, stirring occasionally, for 10 minutes until it darkens and thickens.

4. 4

   Stir in 4 cups of vegetable broth, 0.5 teaspoon of ground cumin, 0.25 teaspoon of dried Mexican oregano, and 0.5 teaspoon of salt, bringing the mixture to a gentle simmer for 15 minutes to allow the flavors to meld.

5. 5

   Carefully add 600 grams of white fish fillets to the simmering broth, ensuring they are mostly submerged, and poach gently for 6 to 8 minutes until the fish is opaque and flakes easily.

6. 6

   Remove the poached fish fillets with a slotted spoon and carefully arrange them on serving plates, then spoon a generous amount of the aromatic red broth over each portion.

7. 7

   Finish each serving with a drizzle of 2 tablespoons of fresh lime juice and a sprinkle of 0.25 cup of chopped fresh cilantro before serving immediately.