Mexican Fish Soup, or Caldo de Pescado
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Mexican Fish Soup, or Caldo de Pescado - Healthy and delicious, you’ll enjoy the depth of flavors and heartiness in each spoonful.
Ingredients
  • To Make Fish Broth:
  • Fish head, tail, and bones of 1 fish
  • ½ onion
  • 1 garlic clove
  • Salt and pepper
  • 10 cups Water
  • For Fish Soup:
  • 3 tomatoes, quartered
  • 1 cup Water
  • ½ onion
  • 1 garlic clove
  • 1 chipotle pepper in adobo sauce
  • Salt to taste
  • 2 tablespoons Olive Oil
  • 10 cups Fish Broth (or 10 cups water + 2 seafood bouillons)
  • 1 large russet potato, cubed
  • 2 carrots, sliced
  • 1 bay leaf
  • 1 fish (sea bass, red snapper, or swordfish), cut into 1-inch pieces
  • Sliced chile de árbol (optional)
  • Green onions, sliced (optional)
  • Lime wedges (optional)
Instructions
  1. For Fish Broth:
  2. In a large pot, add fish head, tail, and bones, ½ onion, 1 garlic clove, salt and pepper.
  3. Add 10 cups of water.
  4. Cover and bring to a boil.
  5. Reduce heat and let simmer for 30 minutes.
  6. Set aside until ready to use.
  7. For Fish Soup:
  8. In a blender, add tomatoes, 1 cup water, ½ onion, 1 garlic clove, 1 chipotle pepper, salt.
  9. Blend until smooth.
  10. Set aside.
  11. Heat oil in a large stock pot.
  12. Carefully add the tomato mixture.
  13. (Warning, it will splatter slightly when adding the tomato mixture).
  14. Cook for 3 minutes, stirring constantly.
  15. Add all the homemade fish broth. (Or, water + bouillons, if using)
  16. Add the potatoes, carrots, and bay leaf.
  17. Taste for salt.
  18. Bring to boil.
  19. Add the fish and cook for 3-5 minutes, depending on the thickness of the fish.
  20. (If you are using a thicker cut of fish, it will take longer to cook).
  21. Serve in a deep bowl with lime wedges and top with chile de árbol and green onions.
  22. Enjoy!
Recipe by Mamá Maggie's Kitchen at https://inmamamaggieskitchen.com/mexican-fish-soup-or-caldo-de-pescado/