Caldo Michi (Fish Soup)

Place potatoes in a pot of cold salted water and bring to a boil over high heat. Cook until tender but firm, about 10 minutes. Remove potatoes with a slotted spoon and set aside.

Meanwhile, in the same pot, bring 4 cups salted water to boil. Add carrots and cook for 5 minutes. Remove with slotted spoon, rinse under cold water, drain, and set aside.

Add chayotes to boiling water and cook for 5 minutes. Remove with slotted spoon, rinse under cold water, drain, and set aside. Add green beans to boiling water and cook for 3 minutes. Remove with slotted spoon, rinse under cold water, drain, and set aside.

Place oil in a large skillet over medium-low heat. Add garlic and stir until fragrant, about 3 minutes. Add jalapenos and onions and cook until just softened, about 2 minutes. Add tomatoes, increase heat to medium, and cook until mixture thickens, about 5 minutes. Season with salt and pepper to taste, remove from heat, and set aside.

Place 6 cups water in a large pot. Add fish head and tail, cilantro, and bay leaves and season with salt and pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer, covered, for 15 minutes.

Remove and discard fish head and tail and bay leaves. Add vegetables, tomato mixture, and fish to pot and simmer over medium heat until fish turns opaque, about 7 minutes. Serve with lime halves.