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Caldo de Pescado (Mexican Fish Soup)

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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.
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Mexican Fish Soup, or Caldo de Pescado in a red bowl surrounded by cilantro, chile de arbol, and lime.

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.

More Mexican Fish Recipes:
Tostadas de Atun, Pescado al Ajillo, Fish Ceviche

A picture of fresh fish being sold at the Mercado Negro in Ensenada, Mexico.

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

Fish parts in a large stock pot covered with water to make the homemade fish broth.

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

Tomatoes cut in quarters in a blender.

  • 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.

Tomato sauce in a blender.

  • 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.

Caldo de Pescado in a red bowl with veggies and lime wedges.

  • 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.

Mexican Fish Soup in a red bowl surrounded by lime wedges and cilantro.

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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Did you make this recipe? Please rate the recipe below!

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

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 13 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!

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. Kathryn

    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

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