1 lb boneless, skinless cod fillets, cut into ½-inch cubes
3/4 cup fresh lime juice (about 6 limes)
Pinch sea salt or kosher salt, plus additional, to taste
2 vine tomatoes, seeded and diced
1 jalapeño chile pepper, seeded and minced
1/2 red onion, diced
1 cup loosely packed chopped fresh cilantro
Place bowls in freezer to chill.
In a large stainless steel, glass or ceramic bowl, add cod, lime juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until cod is opaque throughout and springy to the touch.
Drain and discard lime juice from cod. Return cod to bowl and add tomatoes, jalapeño, onion and cilantro. Season with additional salt and toss gently to combine. Serve immediately in chilled bowls.
Frozen scallops and thin white fish fillets are real time-savers for busy weeknights, as they thaw in a flash and take just minutes to cook. If your fennel bulb comes with the green fronds attached, feel free to use them as a pretty garnish on the soup instead of the parsley. You can use any firm white-fleshed fish for this soup – Pacific cod is another great option.