Fish Fillet Broth

Steps

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1. 1
   Heat oil in a pot and add two perone chilies, browning them until golden, then remove and set aside.
   ▶ ≈0:13
2. 2
   While the chilies are browning, chop the zucchini, potato, and carrot into small pieces.
   ▶ ≈0:30
3. 3
   Once the chilies are removed, add the chopped vegetables to the same pot, season with a little salt, and simmer until tender.
   ▶ ≈1:02
4. 4
   Blend the tomatoes, garlic, and onion with water and salt into a smooth sauce.
   ▶ ≈1:23
5. 5
   Once the vegetables are cooked, pour in the blended tomato sauce, rinsing the blender with a little water and adding that too.
   ▶ ≈1:36
6. 6
   Add some hot water to speed up boiling, then stir in the cilantro and a bit more salt, letting it simmer a little longer.
   ▶ ≈1:56
7. 7
   Once the vegetables are fully cooked, add the tilapia fillets (about 1.5 kg) and return the browned chilies to the pot.
   ▶ ≈2:23
8. 8
   Simmer only briefly since the delicate fish will fall apart if overcooked, so watch the timing carefully.
   ▶ ≈2:43
9. 9
   As soon as the fish is cooked through, take the pot off heat and let it cool slightly before serving to keep the fillets intact.
   ▶ ≈3:01
10. 10
    Serve the flavorful fish broth in bowls alongside warm tortillas.
    ▶ ≈3:36