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Caldo de Pescado, or Mexican Fish Soup, is a dish I love more than I can explain in words.
There’s something so comforting about this dish. It even feels good when you eat it. You’ll just LOVE how easy it comes together.
Tostadas de Atun, Pescado al Ajillo, Fish Ceviche
How to Make It
You can either use fresh or frozen fish. Don’t be afraid to use frozen fish. The freezer dry burn taste will be masked by the rich flavors from the broth.
Wash the fish well, and it’s ready for Mexican Fish Soup, or Caldo de Pescado.
How Long Does Fish Last?
In the refrigerator, fresh fish will last up to 3 days. Fish will last 3-4 months in the freezer. Wrap him up in plastic wrap and in a freezer bag. Try to remove as much air as possible.
More Mexican Seafood Recipes:
Camarones a la Diaba
Coctel de Camarones
Camarones a la Veracruzana
To Make Homemade Fish Broth:
- Place the head, tail, and any fish bones (NO MEAT) in a large stock pot.
- Add onion, bay leaf, garlic, 1 tablespoon salt and pinch of pepper.
- Cover with water. Bring to a boil.
- Simmer for 15 minutes.
- Discard fish parts, onion, bay leaf, and garlic.
Word to the Wise: Make this ahead of time for faster cooking.
Homemade fish broth lasts up to 6 months in a sealable bag in the freezer or up to 5 days in the fridge.
Note: If you don’t have time, you can always use store-bought fish broth
or use water plus seafood bouillon
- In the meantime, add 3 tomatoes to a blender along with garlic, onion, and 1 chipotle.
- Add water to the blender.
You can skip this step and use a can of tomato sauce. Then blend the tomato sauce with the chipotle.
This Mexican Fish Soup recipe is not spicy. It’s “nice-y.” The chipotle is only there for flavor not for heat. It will add a smokey flavor to the soup.
If it sounds too spicy for you and your family, omit the chipotle.
- Blend until smooth then set aside.
- Strain the sauce for a smoother consistency.
If you can, make extra tomato sauce.
There are so many Mexican recipes that call for tomato sauce such as Sopa de Conchas, Sopa de Fideo, Fideo Seco
Great Idea: Use up ripe tomatoes by making homemade tomato sauce and freezing it. Then take it out as needed.
- Heat oil and add tomato sauce.
- Add the fish broth and veggies into a stock pot.
- Let this simmer until the veggies are tender.
- Add fish and cook for 5 minutes.
For soup, use a firm white fish like haddock, cod, halibut, grouper, red snapper, or sea bass.
Be sure to add the fish at the very end so it can maintain its texture. Remember that the thicker the fish, the longer it will take to cook.
Tilapia is ok to use too, but it will cook faster because it’s usually very thin.
Toppings ideas:
- A few slices of chile de árbol
- Lime wedges
- Cilantro
- Queso Panela
- Queso Fresco
A big bowl of this soup is sure to bring a smile to your face. It’s what home cooking is all about. Serve with lime wedges and enjoy!
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Mexican Fish Soup, or Caldo de Pescado
Ingredients
To Make Homemade Fish Broth:
For the Tomato Sauce:
- 3 tomatoes quartered
- 1 cup Water
- 1/2 onion
- 1 garlic clove
- 1 chipotle pepper in adobo sauce
- 1/2 tbsp salt
Instructions
To Make Homemade Fish Broth:
- In a large pot, add fish head, tail, and bones, 1/2 onion, 1 garlic clove, bay leaf, salt and pepper.
- Add 10 cups of water.
- Cover and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Set aside until ready to use.
For the Tomato Sauce:
- In a blender, add tomatoes, 1 cup water, ½ onion, 1 garlic clove, 1 chipotle pepper, salt.
- Blend until smooth.
- Set aside.
For the Fish Soup:
- Heat oil in a large stock pot.
- Carefully add the tomato sauce.
- (Warning, it will splatter slightly when adding the tomato mixture).
- Cook for 2 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.
- Serve in a deep bowl with lime wedges and top with chile de árbol and green onions.
- Enjoy!
Notes
- Adjust this recipe by omitting the 3 tomatoes, 1 cup water, 1/2 onion, and garlic.
- Replace with 1 can tomato sauce and blend with the chipotle and salt instead.
I made this for my family last night and it was my first time seeing it and making it. I followed the directions closely and opted to not put the chile de arborl in it, lit was a HIT!!!! Thank you so much for posting the recipe and the step by step photos. The pics really help! I’ll be back to find other things to try.
Melissa Tenhet Cabral
Bakersfield, Ca
I made this and enjoyed it very much. I was able to short-cut a bit by using a high-quality store-bought fish broth (Ferrer) and I don’t feel it compromised the overall flavor like water + bouillon might have. I also added fresh corn kernels, chopped fresh cilantro, and calabacita squash (mexican grey squash) towards the end. The monkfish I used was tasty and stayed firm in the soup. The soup was delicious and I look forward to eating the leftovers.