Sopa de Pescado y Verduras

1. Remove stems and seeds from Guajillo chiles and Ancho chiles. Place them in a bowl and cover with hot water. Let them rehydrate for 20 minutes until softened.

2. While chiles rehydrate, roughly chop Roma tomatoes, half of the White onion (75g), and peel Garlic cloves.

3. Drain the rehydrated Guajillo chiles and Ancho chiles. Transfer them to a blender along with the chopped Roma tomatoes, chopped White onion, and Garlic cloves. Add 200 grams of Fish broth and blend until very smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid, and discard solids.