Nutrition

Ingredients

• 1 bunch cilantro
• 1 large white onion, finely chopped, divided
• ¼ cup extra-virgin olive oil
• 3 Tbsp. unsalted butter
• 1 Tbsp. cumin seeds, coarsely crushed
• ½ tsp. freshly ground pepper
• 3 garlic cloves, thinly sliced
• 2 jalapeños, 1 finely chopped, 1 thinly sliced
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more
• 3 tsp. vegetable bouillon paste (such as Better Than Bouillon) or 4 cups low-sodium vegetable broth
• 1 lb. fingerling potatoes, sliced into ¼"-thick coins
• 1½ lb. skinless flaky white fish (such as cod), cut into 2"–3" pieces
• 1 bunch small radishes (6–8), trimmed, thinly sliced
• Lime wedges (for serving)

Instructions

1. 1 Remove stems from 1 bunch cilantro; finely chop. Set stems and leaves aside separately. Measure out ¼ cup onion from 1 large white onion, finely chopped, and set aside.
2. 2 Heat ¼ cup extra-virgin olive oil and 3 Tbsp. unsalted butter in a medium heavy pot over medium until butter is melted. Add 1 Tbsp. cumin seeds, coarsely crushed, and ½ tsp. freshly ground pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add 3 garlic cloves, thinly sliced, 1 jalapeño, finely chopped, a pinch of kosher salt, remaining onion, and reserved cilantro stems. Cook, stirring occasionally, until very soft and fragrant, 10–15 minutes.
3. 3 If using 3 tsp. vegetable bouillon paste, mix into 4 cups water. Then add 1 lb. fingerling potatoes, sliced into ¼"-thick coins, bouillon mixture (or 4 cups low-sodium vegetable broth), 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 2 cups water to pot and bring to a simmer. Reduce heat to medium-low, partially cover, and simmer until potatoes are just tender, 12–15 minutes. Uncover; reduce heat to low. Arrange 1½ lb. skinless flaky white fish (such as cod), cut into 2"–3" pieces, on top of soup, cover, and cook until fish is cooked through and just tender, 2–3 minutes. Taste; season with more salt if needed.
4. 4 Ladle soup among bowls and top with 1 bunch small radishes (6–8), trimmed, thinly sliced, 1 jalapeño, thinly sliced, and reserved cilantro leaves and onion. Serve with lime wedges.

Original Source

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