Mexican Fish Soup

Ingredients

• 2 waxy potatoes medium, peeled and cut into sticks
• salt
• 2 carrots medium, peeled and cut into sticks
• 2 chayotes small, peeled, pitted, and cut into chunks
• 1/4 pound green beans trimmed
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic crushed and peeled
• 2 jalapeño chiles seeded and minced
• 1 white onion medium, peeled and chopped
• 1 tomato large, diced
• ground black pepper Freshly
• fish
• 2 pounds sea bass
• 1 foot steaks '-thick, head and tail reserved
• 1/2 cup cilantro leaves finely chopped fresh
• 2 bay leaves
• 3 limes halved

Nutrition

• Calories : 300 calories
• Carbohydrate : 22 grams
• Cholesterol : 75 milligrams
• Fat : 9 grams
• Fiber : 5 grams
• Protein : 34 grams
• SaturatedFat : 2.5 grams
• Sodium : 270 milligrams
• Sugar : 5 grams