Caldo de Pescado

Remove stems and seeds from Guajillo chiles, Ancho chiles, and Arbol chiles. Place them in a bowl and cover with hot water for 20 minutes to rehydrate. Drain and reserve the chiles.

Peel and roughly chop 100g of White onion and all Garlic cloves. Roughly chop Roma tomatoes. Peel and dice Carrots and Potatoes into 1.5 cm cubes. Dice Zucchini into 1.5 cm cubes. Slice the remaining 100g of White onion into thin half-moons.

Cut Red Snapper fillets into 4-5 cm pieces. Season lightly with Salt.