Red Chile Seafood Soup - Rick Bayless

Ingredients

• 2 tablespoons vegetable or olive oil
• 3 (3/4 ounce total) dried guajillo chiles, stemmed, seeded and torn into large pieces
• 1 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 1 large white onion, chopped into 1/4-inch pieces
• 2 garlic cloves, peeled
• 6 cups chicken or fish broth
• 4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, each cut into 8 pieces
• 2 large sprigs epazote, if you have them
• Salt
• 1 pound mussels, scrubbed and debearded if necessary OR 2 pounds clams
• 1 pound fish (I like halibut, mahimahi or catfish), cut into 1-inch cubes
• About 1/2 cup roughly chopped cilantro, for garnish
• 1 lime, cut into 6 wedges, for serving