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Ingredients
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Fish & Marinade
Broth & Aromatics
Vegetables & Add-ins
Seasoning & Finish
Method
Fish & Marinade
- 1
Prepare and marinate fish
Rinse fillets and pat dry with paper towels. Cut into serving-size portions if necessary. In a shallow dish combine lime juice, 1 tsp salt and 1 tsp black pepper. Add fish, turning to coat. Let marinate 10–15 minutes while you prepare the other ingredients (do not marinate longer than 30 minutes to avoid 'cooking' the fish).
Broth & Aromatics
- 2
- 3
Make the broth
In a large deep skillet or shallow saucepan, heat 2 tbsp olive oil over medium heat. Add sliced onion and cook 4–5 minutes until soft and translucent. Add garlic and ginger and cook 30–45 seconds until fragrant. Stir in ground cumin and paprika and toast 15 seconds. Add chopped cilantro stems, bay leaves, stock and 1 cup water and bring to a gentle simmer.
Vegetables & Add-ins
- 4
Prep vegetables
While broth comes to a simmer, core and dice tomatoes. Seed and thinly slice bell peppers. If using ají amarillo or jalapeño, thinly slice (remove seeds for less heat). Peel and cut potatoes into 1-inch pieces if using. Slice scallions on the diagonal, keeping whites and greens separate.
- 5
Cook vegetables
Add diced potatoes to the simmering broth first (if using) and simmer 8–10 minutes until just tender. Add tomatoes, bell peppers and the white parts of the scallions; simmer 4–6 minutes until vegetables are softened and the broth is flavorful. Taste and add 1 tsp salt and 1/2 tsp black pepper or adjust to preference.
Finishing & Serve
- 6
- 7
Adjust seasoning and finish
Taste the broth and adjust salt and pepper if needed. Stir in chopped cilantro leaves and the green parts of the scallions. Remove bay leaves and ginger slices before serving if desired.
- 8
Serve
Ladle fish and vegetables into shallow bowls with generous broth. Serve with lime wedges for squeezing and extra cilantro if desired. Traditional accompaniments: white rice, boiled corn, or plantains.