Caldo de Oso

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1. 1
   Place the ancho chiles in a bowl, cover with about 2 cups boiling water, and let sit for 10 minutes, or until they are plumped. Transfer the chiles and 1 cup of their soaking water to a blender and puree until smooth. Set aside.
2. 2
   Heat the butter and oil in a large pot over medium heat until the butter is bubbling. Add the onion and cook for 4 to 5 minutes, until it is softened and the edges begin to color. Add the garlic, stir, and cook for a minute, until fragrant. Increase the heat to medium-high and stir in the tomatoes. Add the thyme, marjoram, oregano, cumin, and a generous pinch of salt and cook, stirring occasionally, until the tomatoes have softened and cooked down a bit, 6 to 8 minutes. Sprinkle the flour over the tomatoes and onions, stir well, and cook, stirring, until the mixture begins to brown and smell toasty. Add the broth or water and bring to a simmer, stirring.
3. 3
   Stir the puréed anchos into the soup. Add the bay leaf, 1 teaspoon salt, the pepper, pickled jalapeño, and its brine and mix well. Bring back to a simmer, stirring, then reduce the heat to medium, cover partially, and simmer for 15 minutes, stirring occasionally.
4. 4
   Add the carrots and potatoes and continue to simmer for 15 to 20 minutes, until the vegetables are cooked through. Taste and adjust the salt.
5. 5
   Season the fish with salt and pepper, stir into the soup, and simmer for 5 to 8 minutes, or until just cooked through.
6. 6
   Ladle the soup into bowls and pass lime wedges and chopped cilantro at the table.