Name: Bear Soup
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 dried ancho chiles (stemmed and seeded); 3 tablespoons unsalted butter; 3 tablespoons vegetable oil; 2/3 cup white onion (finely chopped); 3 cloves garlic (finely chopped); 2 pounds ripe Roma tomatoes (chopped); 3 tablespoons all-purpose flour; 8 cups seafood or fish broth (or water); 1/2 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1 bay leaf; 1 teaspoon kosher or coarse sea salt (or to taste); 1/2 teaspoon freshly ground black pepper; 1 whole pickled jalapeño (diced); 2 tablespoons vinegary sauce from pickled jalapeños; 2 cups carrots (peeled and diced); 2 cups potatoes (peeled and diced); 2 pounds catfish fillets (cut into 2" pieces); 2 limes (cut into wedges, to serve); 1/4 cup cilantro (roughly chopped, to serve)