Red Chile Seafood Soup

1. Toast Chiles

Heat a medium soup pot over medium heat, add a splash of oil, and stir-fry the chiles until fragrant. Be careful not to over-toast them. Transfer the toasted chiles to a blender along with the tomatoes and their juice. Blend until smooth.

2. Cook Onion and Garlic

In the same pot, add more oil if needed and cook the chopped 2/3 onion and garlic until golden and translucent. Blend this onion-garlic mixture with the tomato-chile blend until smooth.

3. Simmer the Soup Base

Pour the strained tomato-chile mixture back into the pot and cook until slightly thickened. Add the broth, diced potatoes, and optional epazote. Let it simmer until the potatoes are tender.

4. Add Seafood

Add the cubed fish fillets and mussels or clams to the pot. Simmer until the mussels or clams open and the fish is cooked through.

5. Serve the Soup

Serve the soup in bowls, garnished with freshly chopped cilantro and the remaining 1/3 onion. Provide lime wedges on the side for squeezing.