Bear Soup

Method11 steps · about 55 min

1. 1

   Step 1: Before heating the soup pot, finely chop the onion and peeled garlic. Wash and chop the tomatoes, and prepare the measured peeled carrots (2 cups) and potatoes (2 cups) in small, even dice. Cut the raw catfish fillets (2 lb) into 2-inch pieces and keep them refrigerated until their cooking stage. Use a separate clean board for the washed limes (2) and cilantro (¼ cup); cut the limes into wedges and roughly chop the cilantro, then hold these garnishes separately for serving.

   Uses ⅔ cup white onion, finely chopped · 3 garlic cloves, finely chopped · 2 lb ripe Roma tomatoes, chopped · 2 cups peeled carrots, diced · 2 cups peeled potatoes, diced · 2 lb raw catfish fillets, cut into 2-inch pieces · 2 limes, cut into wedges for serving · ¼ cup cilantro, roughly chopped for serving

2. 2

   Step 2: Remove the ancho stems and seeds. Put the chiles in a heatproof bowl, cover with the 2 cups of boiling water and leave for 10 minutes, until plump and rehydrated. Keep the chiles and their soaking liquid for blending.

   Soak the ancho chiles · 10 minUses 2 dried ancho chiles, stemmed and seeded · 2 cups water, brought to a boil for soaking the chiles

3. 3

   Step 3: Heat the butter (3 tbsp) and vegetable oil (3 tbsp) in a soup pot over medium heat. When the butter is melted and bubbly, add the already chopped onion. Cook for 4–5 minutes, checking from 4 minutes, until softened with the edges beginning to brown.

   Check the softened onion · 4 minUses 3 tbsp unsalted butter · 3 tbsp vegetable oil · All prepared ⅔ cup onion

4. 4

   Step 4: Stir the prepared garlic into the softened onion and cook for about 1 minute, until fragrant.

   Cook the garlic · 1 minUses All the cooked onion-fat base · All 3 prepared finely chopped garlic cloves

5. 5

   Step 5: Raise the heat to medium-high and stir in all the prepared chopped tomatoes. Cook for 6–7 minutes, checking from 6 minutes, until softened.

   Check the softened tomatoes · 6 minUses All the cooked onion–garlic base · All prepared 2 lb chopped tomatoes

6. 6

   Step 6: Sprinkle all the flour (3 tbsp) over the softened vegetables and stir thoroughly. Cook for about 1 minute, stirring frequently, until the flour begins to brown and smells toasty.

   Uses All the cooked vegetables and their butter/oil · 3 tbsp all-purpose flour

7. 7

   Step 7: Gradually stir in all 8 cups of the prepared fish broth or water, stirring the flour mixture smooth. Bring the pot to a simmer.

   Uses All the vegetable/flour base · 8 cups prepared fish broth, or water

8. 8

   Step 8: Once the chiles have rehydrated, blend both of them with exactly 1 cup of their soaking liquid until completely smooth, following the blender’s hot-liquid directions. Discard the unused soaking liquid. Hold this puree ready to add to the soup.

   Uses Both rehydrated ancho chiles lifted from their soaking bowl · 1 cup of the actual soaking liquid

9. 9

   Step 9: Stir all the ancho puree, thyme, marjoram, oregano, cumin (¼ tsp), bay leaf (1), salt, black pepper (½ tsp), diced pickled jalapeño (1) and its measured vinegary sauce into the soup. When it returns to a simmer, reduce to medium heat and simmer for 15 minutes with the lid ajar.

   Simmer the seasoned soup base · 15 minUses All the simmering tomato broth · All the ancho puree · ½ tsp dried thyme · ½ tsp dried marjoram · ½ tsp dried oregano · ¼ tsp ground cumin · 1 bay leaf · 1 tsp kosher or coarse sea salt, or to taste

10. 10

    Step 10: Add the prepared carrots, potatoes and cold raw catfish pieces to the seasoned broth. Return to a simmer and cook for about 10 minutes, checking that the vegetables are tender and the fish is fully cooked, opaque and flakes readily, reaching at least 63°C / 145°F. Continue as needed until both the vegetables and fish are cooked through.

    Check the fish and diced vegetables · 10 minUses All the seasoned broth · All prepared 2 cups peeled diced carrots · All prepared 2 cups peeled diced potatoes · All prepared 2 lb raw catfish pieces

11. 11

    Step 11: Remove and discard the bay leaf. Ladle the hot soup into 6–8 portions and pass the prepared lime wedges and chopped cilantro for people to add to taste. Serve any accompaniment of your choice separately.

    Uses Hot cooked soup after removing the bay leaf · Wedges from both limes, passed for people to use as desired · The prepared ¼ cup cilantro, passed as desired