Red Chile Seafood Soup

Name: Red Chile Seafood Soup
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

www.rickbayless.com

Explore the flavors of Mexico with Rick Bayless' Red Chile Seafood Soup, a versatile and easy-to-make coastal classic perfect for any occasion. Serve up to 6.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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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