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    Home » Recipes » Healthy » Caldo de Pescado (Mexican Fish Soup) + VIDEO

    Caldo de Pescado (Mexican Fish Soup) + VIDEO

    Last Updated November 9, 2022. Originally Posted October 7, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Caldo de Pescado (or Mexican Fish Soup) is an EASY and absolutely delicious dish. It’s hard not to love a big bowl of this hearty and comforting soup that's loaded with FLAVOR!! Made with homemade fish broth and a spicy tomato sauce.
    Jump to Recipe Print Recipe
    Caldo de Pescado served in a white bowl and topped with cilantro and chile slices.
    Caldo de Pescado served in a white bowl and topped with cilantro and chile slices.

    Caldo de Pescado, or Mexican Fish Soup, is a dish I love more than words can explain.

    There are plenty of Mexican fish recipes to choose from – Tostadas de Atun, Pesacdo al Ajillo, and Fish Ceviche.

    This one, though… There’s something so comforting about this soup.

    It even feels good when you eat it. You’ll LOVE how easy it comes together.

    To Make Homemade Fish Broth:

    A collage showing how 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.

    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.

    Two hands holding a pot with a white napkin.
    • Discard fish parts, onion, bay leaf, and garlic.

    Note: If you don’t have time, you can always use store-bought fish broth or use water plus seafood bouillon

    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.

    How to Make the Tomato Chipotle Sauce

    A collage showing how to make a spicy chipotle tomato sauce.
    • Add 3 tomatoes to a blender along with garlic, onion, and 1 chipotle.
    • Pour 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. The chipotle is only there for flavor not for heat. It will add a smokey flavor.

    If it sounds too spicy for you and your family, omit the chipotle.

    A hand over the lid of a blender.
    • Blend until smooth then set aside.
    • Strain the sauce for a smoother consistency.

    If you can, make extra tomato sauce.

    There are 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.

    How to Assemble the Soup:

    A collage showing how to make Mexican fish soup.
    • Heat oil and add tomato sauce.
    • Add the fish broth and veggies into a stock pot.
    • Let this simmer until the veggies are tender.

    When to add the veggies depends on what TYPE of veggies you are using.

    Carrots and potatoes need longer to cook.

    However, if you are using calabacitas or cabbage, they only need a few minutes to cook in the broth. Add them along with the fish.

    A picture of fish being added to a pot of tomato sauce.
    • 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.

    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

    Caldo de Pescado served in a white bowl next to lime and cilantro leaves.

    Toppings ideas:

    • A few slices of chile de árbol
    • Lime wedges
    • Cilantro
    • Queso Panela
    • Queso Fresco

    A big bowl of this Caldo de Pescado (Mexican Fish 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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    Did you make this recipe? Please rate the recipe below!

    Caldo de Pescado served in a white bowl and topped with cilantro and chile slices.

    Mexican Fish Soup, or Caldo de Pescado

    Caldo de Pescado (or Mexican Fish Soup) is an EASY and absolutely delicious dish. It’s hard not to love a big bowl of this hearty and comforting soup that's loaded with FLAVOR!! Made with homemade fish broth and a spicy tomato sauce.
    5 from 55 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 142kcal
    Author: Maggie Unzueta

    Ingredients

    To Make Homemade Fish Broth:

    • Fish head tail, and bones of 1 fish
    • ½ onion
    • 1 garlic clove
    • 1 bay leaf
    • 1 tbsp salt
    • 1/2 tspn pepper
    • 10 cups Water

    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

    For the Fish Soup:

    • 2 tablespoons Olive Oil
    • 1 large russet potato cubed
    • 2 carrots sliced
    • 10 cups Fish Broth or 10 cups water + 2 seafood bouillons
    • 1 bay leaf
    • 1 fish sea bass, red snapper, or swordfish, cut into 1-inch pieces
    • Sliced chile de árbol optional
    • Lime wedges optional

    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.
    • Turn heat off.
    • Strain to discard bones, onion, garlic, and bay leaf.
    • Set broth 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!

    Video

    Notes

    Instead of making homemade fish broth: Use store bough fish broth, vegetable broth, chicken broth, OR water plus seafood bouillon. 
    Add more cooking time for a thicker cut of fish. 
    For the Tomato Sauce: You can use canned tomato sauce instead.
    • 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. 
     
     

    Nutrition

    Calories: 142kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2685mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5864IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
    Mexican Fish Soup, or Caldo de Pescado is quick, easy, and absolutely delicious. Made in a rich broth and low in fat, it’s hard not to love a big bowl of this comforting soup. By Mama Maggie’s Kitchen

    This post was updated. You might remember the old picture.

    Filed Under: Healthy, Mexican, Seafood, Soups

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Jacqueline Debono

      March 6, 2021 at 7:46 am

      5 stars
      I love fish soup but hardly ever make it myself. This Mexican fish soup looks really good and pretty simple to make. I think I prefer to use fresh fish, so I need to see what’s available at the fishmonger’s next week so that I can make this soup!

      Reply
      • Maggie U

        April 14, 2021 at 11:26 am

        Hope you try this recipe. It’s delicious!

        Reply
    2. Kathryn

      March 6, 2021 at 3:15 pm

      5 stars
      I’ve never tried this or made it and your recipe sounds super easy and delicious! Sounds like a great light soup for summer!

      Reply
      • Maggie U

        March 9, 2021 at 1:53 pm

        It’s delicious. Hope you try it!

        Reply
    3. Leslie

      March 7, 2021 at 5:11 pm

      5 stars
      This is such a great recipe for any seafood lover! Thank you for sharing this!

      Reply
      • Maggie U

        March 9, 2021 at 1:53 pm

        Right? It’s delicious. So glad you enjoyed this!

        Reply
    4. Melanie

      March 7, 2021 at 7:33 pm

      5 stars
      Made this tonight, I had to share how much I enjoyed it, it was truly delicious! Thank you for sharing!

      Reply
      • Maggie U

        March 9, 2021 at 1:53 pm

        So glad you enjoyed this Melanie! Thanks for letting me know

        Reply
        • Martha

          December 1, 2022 at 10:31 am

          You do not say what kind of fish. that looks very delicious hope to make it

        • Maggie Unzueta

          December 1, 2022 at 1:50 pm

          I mention it in the blog post. For Caldo de Pescado, use a firm white fish like haddock, cod, halibut, grouper, red snapper, or sea bass.

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