Fish Soup with Green Herbs and Tomatillos from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarel
In this robust soup, the sharpness of the lime juice and tomatillos is a wonderful counterpoint to the trio of herbs. The original at Brisas del Mar used the head of a big robalo to make the all-es...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- Juice of 2 limes
- About 1 cup water
- 2 tablespoons butter
- 6 fresh hoja santa leaves or 8 dried leaves, crumbled
- 8 cups Basic Fish Stock
- 4 6- ounce fish steaks
- 8 medium tomatillos (about 12 ounces), husks removed, rinsed, and cut into quarters
- 1½ teaspoons salt, or to taste
- 2 garlic cloves, minced
- 3 large fresh epazote sprigs, leaves only, or 1 tablespoon crumbled dried epazote
- 2 jalapeño chiles, stemmed and coarsely chopped
- 10 large cilantro sprigs
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