Caldo de Pescado


Fish head tail, and bones of 1 fish Onion Garlic Bay leaf Salt Pepper Water Tomatoes Chipotle pepper in adobo sauce Olive Oil Potato cubed Carrots sliced Fish Broth Fish cut into 1-inch pieces Chile de árbol optional Lime wedges optional

Make the fish broth


Place the head, tail, and any fish bones (NO MEAT) in a large stock pot. Add onion, bay leaf, garlic, salt and pinch of pepper. Cover with water, bring to a boil and let simmer.

Strain the fish broth


Discard fish parts, onion, bay leaf, and garlic. You can either use fresh or frozen fish.

Make the tomato sauce


Add tomatoes to a blender along with garlic, onion, and 1 chipotle. Pour water to the blender. Blend until smooth, then set aside. Strain the sauce for a smoother consistency.

Add the vegetables


Heat oil and add tomato sauce. Add the fish broth and veggies into a stock pot. Let this simmer until the veggies are tender.



A big bowl of this Caldo de Pescado (Mexican Fish Soup) is sure to bring a smile to your face. Serve with lime wedges and enjoy!

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