Encebollado

Method

Heat olive oil in a large pot over medium heat, add cumin seeds and toast briefly until fragrant. Add the sliced onions and cook gently for 8-10 minutes until soft and translucent, stirring occasionally. Pour in the fish stock and bring to a simmer, then add the cubed potatoes and cook for 12-15 minutes until nearly tender. Add the cubed fish and lime juice, season with salt and pepper, then simmer gently for 5-8 minutes until the fish is just cooked through and flakes easily. Taste and adjust seasoning as needed, stirring in fresh coriander just before serving. Ladle into bowls and serve piping hot with crispy plantain chips on the side or crumbled into the soup.