Ingredients
Preparation
- Cut a lemon into very thin slices and dehydrate in the oven at 55 oC until crisp.
- Cut the tomato and onion into quarters.
- Fry the jitomate/tomato, onion and garlic cloves in a saucepan with a little oil until they are slightly browned.
- Blend with the marinated chipotle chili, the tomato paste and add a little shrimp broth.
- Fry again in the pot and add the rest of the shrimp broth.
- Add the Norwegian cod. Season and pour the juice of 1 lemon. Once boiling, add the fresh epazote.
- Serve with a roasted lemon and garnish with dehydrated lemon slices, ancho chili powder and epazote leaves.