Ingredients

• 4 large hoja santa leaves
• 2 large sprigs fresh epazote, or use 1 tablespoon dried, crumbled
• 1 small white onion, coarsely chopped
• 2 garlic cloves
• 2 or 3 fresh jalapeno chiles, sliced
• 4 cups fish stock
• 2 tablespoons lard, preferably homemade, or use butter
• 4 (6-ounce) sea bass fillets
• Salt to taste

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Instructions

1. Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 cup of the fish stock, or as needed, and puree to a smooth paste. Heat the lard or butter in a Dutch oven or large saucepan until bubbly over medium heat. Add the pureed mixture and cook, stirring constantly, for 3 minutes. Add the remaining stock and bring to a boil. Lower the heat and simmer for 5 minutes. Taste and add salt if needed. Add the fish fillets and simmer about 4 to 5 minutes, or until firm to the touch. Transfer the fish filets to soup bowl and divide the stock among them. Serve immediately.;