Encebollado: Cod in Tomato-Lime Broth

Dice the tomatoes. Thinly slice the yellow onions. Mince the garlic. Peel and cube the potatoes into 2-inch pieces. Cut the cod into 3-inch chunks. Chop the cilantro, keeping stems and leaves together.

Place the sliced onion in a small bowl with the red wine vinegar and salt. Toss well and let sit at room temperature while you prepare the broth, stirring occasionally.

Heat the olive oil in a large stockpot over medium heat. Add the sliced onion with a pinch of salt and cook, stirring occasionally, for 10 minutes until softened and golden.

Add the minced garlic and cumin, stirring for 1 minute until fragrant.

Dice the tomatoes. Thinly slice the yellow onions. Mince the garlic. Peel and cube the potatoes into 1-inch pieces. Cut the cod into 2-inch chunks. Chop the cilantro, keeping stems and leaves together.

Add water to cover the ingredients by about 2 inches. Bring to a gentle boil, then reduce to a simmer.

Add the cubed potatoes and cook for 10 minutes until tender but still holding their shape.

Add the cod chunks and cook for 5 minutes until the fish flakes easily with a fork. Do not overcook.

Remove from heat. Squeeze the juice of both limes into the broth. Stir in the chopped cilantro.

Taste and adjust salt and black pepper as needed.

Serve the encebollado in deep bowls over steamed white rice, topped with a generous portion of the pickled onions. Serve with extra lime wedges on the side.