In a very large (8-10 quart) stockpot set over medium high, combine the fish bones, onion, 5 of the garlic cloves and 3 ½ quarts of water. Bring the mixture to a boil, skim off all the grayish foam that rises during the first few minutes, then lower the heat, cover, and simmer for 30 minutes. Strain through a medium mesh strainer into a large bowl; discard the solids.
Place the tomatoes and the remaining garlic cloves in a blender or food processor and process until smooth. Measure 1 tablespoon of the oil in the stockpot over medium-high and when hot add the tomato puree (it should sizzle immediately). Cook, stirring, until it thickens to the consistency of tomato paste, about 15 minutes. Stir in the beer, the fish broth and the chayote. Simmer until the chayote is tender, about 7 minutes, and season with salt (usually 4 teaspoons).
Add the remaining 2 tablespoons of the oil in a medium (8-inch) skillet set over medium. When hot, add the chile rings and toast until just fragrant, about 15 seconds. Remove the chiles with a slotted spoon and drain on paper towels. Just before serving the soup, stir in the hoja santa (or fennel tops) and divide it among 6 bowls. Top each serving with a spoonful of chiles and a few cubes of cheese, and serve.
You’re the best carnal! Love your show, my mom does as well (that is high praise). Keep up the great endeavor of love for life, and la cocina. Viva Rick! Viva Mexico!
Es un verdadero placer ver su programa. Me recuerda esos momentos magicos de mi infancia. Siendo el mayor de mis hermanos, yo acompañaba a mi mama a comprar el mandado.
Me recuerdas los aromas, la gente, lo colorodo del los mercados y los increibles productos k ofrecen los mercaderes. Tus recetas son increibles y nadiea podria hacer un mejor trabajo en mostrarlas al mundo. Tienes un amigo mas en Brownsville, Texas. Un abrazote compadre y k Dios te siga bendiciendo a ti y a tu familia!
I’m a Jamaican and I love love ricks passion for food I never miss his episodes and my wish is to visit one of those nooks in Mexico to enjoy some of the great dishes he features on his shows