Ingredients for two servings:
- Meat bones – 100 g
- Red onion – 1 piece
- Dill – 1 piece
- Cilantro – 4 pieces
- Chile habanero – 1 piece
- Salt – to taste
- White fish – 120 g
- Radishes – 1 piece
- Olive oil – 3 tablespoons
- Lime juice – 2 tablespoons
- Shallot – 1 head
How to cook:
- Place fish or meat bones and two pieces of red onion in a medium sized skillet and cover with water. Place the skillet over high heat and bring the mixture to a boil. Remove the skillet from the heat. Drain the water and chill the broth with ice cubes. Remove bones and onions.
- In a blender or food processor, combine strained chilled broth, 1 piece red onion, dill, cumin, habanero pepper, and salt. Blend to a puree consistency. Remove the resulting foam.
- Place the fish, radishes and remaining onion pieces on a plate and top with the puree. Salt and pepper to taste. Leave for 2 minutes. Drizzle with olive oil and lime juice, sprinkle with shallots and serve.
