Fish Soup with Chayote and Hoja Santa - Rick Bayless

Ingredients

• 1 1/2 to 2 pounds fish bones from white-fleshed fish (like sea bass, grouper or snapper), scraps attached
• 1/2 medium white onion, roughly chopped
• 10 garlic cloves, peeled and roughly chopped
• 1 pound (2 medium large round or 5 to 6 plum) ripe tomatoes, roughly chopped
• 3 tablespoons vegetable oil
• 1/2 cup dark Mexican beer (I like to use Negra Modelo)
• 2 medium (about 1¼ pounds total) chayotes, pit removed but no need to peel, cut into ½ inch cubes
• Salt
• 3 (1 ounce total) dried pasilla chiles, stemmed, sliced crosswise into ¼ inch-wide rings and tossed in a bowl to remove the seeds
• 1/4 cup torn herbs such as hoja santa, cilantro, mint or chopped fennel tops
• 8 ounces queso fresco or other fresh cheese such as feta or goat cheese, cut into ¼ inch cubes