Ingredients
- 600 g white fish fillet, in chunks
- 2 tomatoes
- 1/2 onion
- 3 garlic cloves
- 2 carrots, sliced
- 2 potatoes, diced
- 1 guajillo pepper
- 1.2 liters fish broth or water
- 1 sprig epazote
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the tomato, onion and garlic in the mixing bowl: 4 sec/speed 4.
- Sauté 6 min/120°C/spoon speed.
- Add the broth, potatoes, carrots and guajillo pepper. Set 18 min/100°C/reverse/spoon speed.
- Add the fish and epazote. Set 8 min/90°C/reverse/spoon speed.
- Adjust the salt and serve with lime.
Tips
- Add the fish at the end so it doesn't fall apart.
- Use firm fish like red snapper or sea bass.
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