Lingcod and Soup

Juice of two limes     1 quart fish stock
3 large sprigs fresh epazote or ½ tbsp. dried  2 cloves garlic, minced
8 tomatillos, peeled and quartered   salt 
2 fresh jalapeños, coarsely chopped   6 fresh hoja santa leaves
4 (6 ounce) sea bass fillets    10 sprigs cilantro
2 tbsp butter

•Combine lime juice, garlic, salt to taste in a large bowl. Place lingcod in juice, turn to coat well and let sit 10 minutes. Remove, pat dry and
set aside.  Put 1 cup fish stock in blender with tomatillos, jalapeños,
cilantro, epazote, and 5 hoja leaves. Process until smooth and set
aside.
•Heat butter over medium heat in large saucepan until foamy.  Add
pureed sauce and cook 3 minutes, stirring occasionally. Add remaining 3 cups
stock and bring to boil over high heat, then lower heat and simmer 5 minutes.
Add lingcod  fillets and cook until just firm to the touch, 4 minutes.
•Puree remaining hoja leaf with some stock or water in blender or food
processor. Add to pot and bring back to a boil. Transfer lingcod  fillets to
large soup bowls and add 1 cup of stock to each.  Makes 4 servings.