Recipe Index

Ingredients

• 1 bunch cilantro
• 1 large white onion, finely chopped, divided
• 1/4 cup extra-virgin olive oil
• 3 Tbsp unsalted butter
• 1 Tbsp cumin seeds, coarsely crushed
• 1/2 tsp freshly ground black pepper
• 3 garlic cloves, thinly sliced
• 2 jalapeños, 1 finely chopped, 1 thinly sliced
• 1 1/2 tsp kosher salt, plus more
• 3 tsp vegetable bouillon paste, or 4 cups low-sodium vegetable broth
• 1 lb fingerling potatoes, sliced into 1/4-inch coins
• 1 1/2 lb skinless cod or other flaky white fish, cut into 2-3 inch pieces
• 1 bunch small radishes (6-8), trimmed and thinly sliced
• Lime wedges, for serving

Method

1. Separate the cilantro stems from the leaves; finely chop the stems and reserve the leaves for serving.
2. Heat the olive oil and butter in a large pot over medium heat. Add most of the onion, the cumin seeds and black pepper and cook for 5-6 minutes until the onion softens.
3. Add the garlic, the finely chopped jalapeño and the cilantro stems and cook for 2 minutes more.
4. Stir in the bouillon paste with 4 cups water (or use the broth), the salt and the potato slices. Simmer for 12-15 minutes until the potatoes are tender.
5. Season the fish pieces with salt, lower them into the broth, and poach gently for 4-6 minutes until the fish just flakes. Do not boil hard or the fish will break up.
6. Taste the broth and adjust the salt. Ladle into bowls, making sure each serving has fish and potatoes.
7. Top with radish slices, the sliced jalapeño, cilantro leaves and the remaining raw onion, and serve with lime wedges.

Total: 45 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data