Fish soup with chile de árbol

Prepare vegetables: Dice 100g of white onion and 10g of garlic cloves finely. Cut the roma tomatoes into quarters. Peel and dice the yukon gold potatoes and carrots into 1.5 cm cubes. Roughly chop the cilantro.

Toast the chiles: Heat a dry comal or skillet over medium heat. Add the chile de árbol and toast for 1-2 minutes, turning frequently, until fragrant but not burnt. Remove immediately.

Roast aromatics: In the same comal, add the quartered roma tomatoes, the remaining 50g of white onion, and the remaining 10g of garlic cloves. Roast until softened and slightly charred, about 8-10 minutes.