The Hubs and I had 3 days to kill. We couldn’t pass up an opportunity like that! We jumped on the internet looking at last-minute deals. Unfortunately, nothing was within our price range. Somehow, Ensenada sounded just right. It’s close to the border, relatively inexpensive, and absolutely beautiful. Ensenada is a quiet fishing town in Baja California Norte, Mexico. Cruise ships arrive there every few days and we can drive there rather than become stowaways. Many of the vendors even speak English and accept American dollars. From our visit, I was inspired to make Mexican Fish Soup, or Caldo de Pescado.
The Mercado Negro is the fish market in Ensenada and right by the marina. Everyday, fisherman arrive with the catch of the day. Mexican food is all about freshness, and it doesn’t get any fresher than this, my friends. Some of these fish were still wiggling! And one even winked at me. 😉
Note: If you’re buying several items, by all means, haggle with the fishmongers. You can usually bring them down in price. Nothing fishy about that.
Disclosure: This post contains affiliate links.
On my way back to the US, I always stop here with a medium-sized ice cooler
to carry my little fishy friends. The fishmonger slices and debones the fish. Then I ask him for ice, and, with the Gringo at the wheel, my fish arrives safely in San Diego. Wash the fish well, and it’s ready for Mexican Fish Soup, or Caldo de Pescado.
To make Mexican Fish Soup, or Caldo de Pescado, I make fresh fish broth. Maybe it’s because I’m Mexican, but I hate to waste food. So, I ask the fishmonger for the head and the tail (Note: this is not like flipping a coin where it’s heads OR tails. It’s both for the broth.). With this, I make the broth. Stick the head and tail in a large pot and add plenty of water, salt, garlic, and onion. Let it simmer for 30 minutes. If you don’t have time, you can always use store-bought fish broth
In the meantime, I add 3 tomatoes to a blender along with a garlic, onion, and 1 chipotle. This soup is not spicy. It’s “nice-y.” The chipotle
Some people will strain this. I don’t. If you strain it, it will have a finer texture. It’s totally up to you and your tastebuds.
I’m using Cabrilla. It’s a type of grouper that is found in the Sea of Cortez and Baja California, but you can also use sea bass, swordfish or red snapper. The Cabrilla will cook in only a few minutes. Be sure to add the fish at the very end so it can maintain its texture. Some people will add a whole slice of fish (like a swordfish steak). If you do, it will take longer to cook. So, adjust accordingly.
Now this is just personal taste, but I love to add a few slices of chile de árbol
- 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)
- For Fish Broth:
- In a large pot, add fish head, tail, and bones, ½ onion, 1 garlic clove, salt and pepper.
- Add 10 cups of water.
- Cover and bring to a boil.
- Reduce heat and let simmer for 30 minutes.
- Set aside until ready to use.
- For Fish Soup:
- In a blender, add tomatoes, 1 cup water, ½ onion, 1 garlic clove, 1 chipotle pepper, salt.
- Blend until smooth.
- Set aside.
- Heat oil in a large stock pot.
- Carefully add the tomato mixture.
- (Warning, it will splatter slightly when adding the tomato mixture).
- Cook for 3 minutes, stirring constantly.
- Add all the homemade fish broth. (Or, water + bouillons, if using)
- Add the potatoes, carrots, and bay leaf.
- Taste for salt.
- Bring to boil.
- Add the fish and cook for 3-5 minutes, depending on the thickness of the fish.
- (If you are using a thicker cut of fish, it will take longer to cook).
- Serve in a deep bowl with lime wedges and top with chile de árbol and green onions.
- Enjoy!
Disclosure: This post contains affiliate links.
Leave a Reply