Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 (150 gram) thinly sliced yellow onion and sauté for 5 minutes until softened.

2. 2

   Stir in 3 minced cloves of garlic, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, and 0.25 teaspoon cayenne pepper, cooking for 1 minute until fragrant.

3. 3

   Pour in 1 liter vegetable broth and 1 (400 gram) can diced tomatoes, bringing the mixture to a simmer.

4. 4

   Add 2 finely minced chipotle peppers in adobo to the simmering broth and cook for 10 minutes to allow flavors to meld, seasoning with salt and black pepper to taste.

5. 5

   Gently place 4 (150 gram each) white fish fillets into the simmering broth, ensuring they are mostly submerged.

6. 6

   Poach the fish for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork.

7. 7

   Carefully remove the poached fish fillets from the broth and transfer them to serving plates.

8. 8

   Stir 2 tablespoons fresh lemon juice and 0.5 cup chopped fresh cilantro into the broth, then ladle the flavorful broth over the fish.