Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat.

2. 2

   Add 1 medium finely diced white onion and 3 cloves of minced garlic to the pot, sautéing for 3-4 minutes until softened and fragrant.

3. 3

   Pour in 4 cups of fish broth and add 1/4 teaspoon of crumbled saffron threads, bringing the mixture to a gentle simmer for 5 minutes to infuse the flavors.

4. 4

   Stir in 2 diced Roma tomatoes and 2 large diced fresh nopales, letting the broth simmer for another 5 minutes to allow the vegetables to slightly soften and integrate.

5. 5

   Carefully add the 4 (about 6-ounce) white fish fillets into the simmering broth, ensuring they are mostly submerged, and poach for 6-8 minutes or until the fish is opaque and flakes easily with a fork.

6. 6

   Remove the pot from the heat and gently stir in 2 tablespoons of freshly squeezed lime juice, 1/4 cup of chopped fresh cilantro, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, tasting and adjusting seasonings as needed before serving.