Mexican fish soup

Mexican fish soup
Prepare ingredients.
Heat oven to 200°C.
Put 4 tomatoes and 1 garlic onto a caserole and push into the hot oven.
Bake until tomatoes soften and their skins split, about 20 minutes.
Cut 500-800 grams red snapper into bite sized pieces.
Heat 1 liter of fish stock.
Add pieces of fish to the broth.
Cook until the fish is done.
Peel the baked garlic.
Peel also baked tomatoes.
Chop baked tomatoes and garlic finely.
Chop 1 onion finely.
Heat 2-3 tablespoons of olive oil in a pan.
Put chopped onion into hot oil and fry until fragrant.
Add chopped tomatoes and garlic.
Pour the soup and fish pieces over the tomatoes.
Continue cooking briefly.
Serve with lime wedges and chopped green chili peppers.


This is a simple and typical version of the many Mexican style fish soups. The baked tomatoes and garlic help to provide another type of taste that sets this version apart from many others.


500 grams red snapper (500-800 grams)
4 tomatoes
3 cloves garlic
1 liter fish stock
2 tablespoons olive oil (2-3 tablespoons)
1 onion
  chili peppers (at will)
1 limes (1-2)