Directions:
- Preheat the broiler. Place the tomatoes and garlic on a baking tray and broil until the tomatoes are charred all over and garlic is golden. (Tuck the garlic under the tomatoes as necessary to prevent burning.) Transfer to a blender and puree.
- Heat the olive oil in a heavy soup pot over moderate heat. Cook the onions with the salt and pepper until translucent. Pour in the wine, turn the heat up to high and reduce by half. Pour in the fish stock and bring back to a boil. Add the potatoes, carrots, garlic tomato puree and morita chile and cook 3 to 5 minutes. Add the fish. Cook 2 to 3 minutes, until the fish is just done. Sprinkle in the cilantro and serve immediately with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.89 Kcal (1624 kJ) | ||
| Calories from fat | 83.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 14% | |
|---|---|---|---|
| Cholesterol | 78.86mg | 26% | |
| Sodium | 1511.3mg | 63% | |
| Potassium | 1346.96mg | 29% | |
| Total Carbs | 41.29g | 14% | |
| Sugars | 16.12g | 64% | |
| Dietary Fiber | 8.01g | 32% | |
| Protein | 28.78g | 58% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 1.3mg | 7% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 49.42 Kcal (207 kJ) | ||
| Calories from fat | 10.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 14% | |
|---|---|---|---|
| Cholesterol | 10.05mg | 26% | |
| Sodium | 192.53mg | 63% | |
| Potassium | 171.6mg | 29% | |
| Total Carbs | 5.26g | 14% | |
| Sugars | 2.05g | 64% | |
| Dietary Fiber | 1.02g | 32% | |
| Protein | 3.67g | 58% | |
| Vitamin C | 4.5mg | 59% | |
| Vitamin A | 0.2mg | 48% | |
| Iron | 0.2mg | 7% | |
| Calcium | 17.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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