Description
This delicious Mexican fish soup is known as “caldo de pescado” and is hearty, comforting, and so flavorful.
Ingredients
- 2 lb white fish chunks
- 1 lb tomatoes
- 2 guajillo chilies (stem and seeds removed)
- 1 chipotle pepper in adobo sauce
- 1 small onion (halved)
- 1/2 tsp black peppercorns
- 2 small potatoes (cut into 1/2-inch cubes)
- 1 large carrot (thick sliced)
- 1 leek (cut into rings)
- 2 medium zucchini (cut into 1/2-inch cubes)
- 3 Tbsp olive oil
- 2 garlic cloves (peeled)
- 1 Tbsp oregano
- 1 Tbsp shrimp bouillon
- salt (to taste)
Instructions
1. Boil tomatoes in plenty of water until soft, about 10 minutes.
2. Turn off the heat, add guajillo chiles, and push them into the hot water. Let rest for 15 minutes.
3. Add tomatoes and guajillo chilies to a blender or food processor.
4. Add chipotle chili, onion, garlic, peppercorns, and 1 cup of water.
5. Blend for 1 minute until smooth.
6. Strain the sauce through a fine sieve into a bowl and set aside.
7. Heat olive oil in a stockpot over medium heat.
8. Add carrots, zucchini, potatoes, and leek. Sauté for 3 minutes.
9. Pour in the tomato sauce and season with salt.
10. Add shrimp bouillon and oregano. Mix well and cook for 5 minutes.
11. Add 6 cups of water to the pot, stir, and bring to a boil.
12. If using fish heads and tails, add them now to release flavor. Otherwise, continue cooking vegetables for 10 more minutes.
13. Add fish chunks, bring to a boil, then reduce heat and simmer for 5 to 7 minutes until fish and vegetables are cooked.
14. Adjust salt to taste, turn off the heat, and serve.
Notes
Use firm white fish such as cod, halibut, snapper, tilapia, or catfish for best results.
Add fish heads and tails early to enhance the broth’s flavor.
This soup is best served hot with a side of warm tortillas or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 10g
- Sodium: 926mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 51g
- Cholesterol: 113mg