How to make it
4 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
5 minAdd the sliced carrots and halved potatoes
Add the sliced carrots and halved potatoes to the pot. Pour in the fish stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
20 minSeason the fish chunks
Season the fish chunks with salt and pepper, then gently add them to the pot. Simmer for an additional 5-7 minutes until the fish is opaque and cooked through. Be careful not to overstir to keep the fish chunks intact.
7 minTaste the broth and adjust seasoning if necessary
Taste the broth and adjust seasoning if necessary. Serve hot in bowls, garnished generously with fresh chopped cilantro.
A little kitchen wisdom
Use a firm white fish that won't fall apart easily during cooking. Sea bass, cod, or snapper are excellent choices. For extra richness, you can add a splash of heavy cream at the end, though the traditional version is broth-based.
