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