Rick Baylesss Red Chile Seafood Soup

Ingredients

• 2 tablespoon vegetable or olive oil
• 3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
• 15 ounces diced tomatoes, preferably fire-roasted
• 1 large white onion, cut into 1/4-inch pieces
• 2 cloves garlic, peeled
• 6 cups homemade or store-bought low-sodium chicken, or fish broth
• 4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
• 2 large sprigs fresh epazote, optional
• Coarse salt
• 1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
• 1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
• 1/2 cup chopped fresh cilantro, for garnish
• 1 lime, cut into 6 wedges, for serving

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