Caldo de Camarón (Prawn Soup with Vegetables)

• 1 medium Yellow onion
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Ground cumin
• 2 tsp Guajillo chili powder
• 500 g Tomato, ripe
• 1.25 liters Fish stock
• 2 medium Idaho potato
• 2 medium Carrot
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 450 g Prawns, peeled
• 1 large Lime
• 15 g Fresh coriander

1. Finely chop the onion. Peel and finely chop the garlic, then cut the tomatoes into small chunks.
2. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic, ground cumin and guajillo chilli powder and cook for 30 to 60 seconds until fragrant. Add the tomatoes and cook for 5 minutes, stirring, until they start to break down and look saucy.
4. Pour in the fish stock and bring to a gentle simmer. Peel the potatoes and carrots, then cut them into bite-sized pieces.
5. Add the potatoes and carrots, then simmer for 15 to 18 minutes until the vegetables are tender. Season with the remaining salt and the black pepper, tasting and adjusting as needed.
6. Add the prawns and simmer for 2 to 3 minutes until just pink and opaque. Turn off the heat, squeeze in the lime juice, then stir through most of the coriander and serve with the rest scattered on top.

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