With a spicy-sweet broth, fat pieces of white fish, and coins of petite potatoes, this feel-good bowl will satisfy from last snow to first bloom. While babysitting a bubbling pot is welcome in the depths of winter, this one comes together swiftly. To keep cooking time low, it starts with punchy aromatics (cilantro stems, white onion, cumin seeds, and jalapeños) heated through in a mix of butter and oil to unleash their flavor. The fragrant base quickly perks up store-bought broth. To finish, drop fish into the aromatic hot soup to gently poach as you chop some fresh garnishes for scattering on top.
Test Kitchen Tip: Jalapeños can be decently spicy or quite mild depending on their growing conditions, so taste a bit from the end before chopping. If the flesh is warm for your palate, use only half of the ribs and seeds (which are even spicier), or omit them entirely. If it’s mild, add up to ½ tsp. crushed red pepper flakes to the soup as well.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
