The Best Ranchero Fish Stew

Steps

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1. 1
   Fry the dried chiles in hot oil until fragrant, then remove and set aside.
   ▶ ≈0:40
2. 2
   Cut carrots, potatoes, squash, and chayote into large chunks. Add them to the same pot with oil, season with salt, and sauté until partially cooked.
   ▶ ≈0:56
3. 3
   Roughly chop the tomatoes, then blend them with garlic, onion, and salt to create a smooth sauce.
   ▶ ≈1:30
4. 4
   Pour the blended tomato mixture into the pot with vegetables, add water, and bring to a boil until vegetables are fully cooked.
   ▶ ≈1:59
5. 5
   Heat oil in a separate pan, season the fish with salt, and pan-fry until both sides are golden brown.
   ▶ ≈2:28
6. 6
   Transfer the fried fish to the broth pot, add fresh cilantro and the toasted chiles, and simmer gently for a few minutes to combine flavors, being careful not to break apart the fish.
   ▶ ≈3:10
7. 7
   Allow the broth to cool slightly, then carefully ladle into bowls, ensuring each serving includes fish and vegetables.
   ▶ ≈3:48