Description
Caldo de Pescado is a comforting Mexican style fish soup made with a rich tomato broth, tender white fish, potatoes, and carrots. It delivers clean ocean flavor balanced with gentle smokiness and fresh citrus, making it nourishing, light, and deeply satisfying.
Ingredients
Fish head, tail, and bones from one whole fish
White onion, peeled and halved
Garlic clove, smashed
Bay leaf
Sea salt
Black pepper
Filtered water
Ripe tomatoes, quartered
Water for blending
Chipotle pepper in adobo sauce
Extra virgin olive oil
Russet potato, peeled and cubed
Carrots, sliced into rounds
Sea bass, red snapper, or swordfish cut into chunks
Chile de árbol, optional
Fresh lime wedges
Green onions, chopped
Instructions
1. Rinse the fish bones thoroughly and place them in a large pot with onion, garlic, bay leaf, salt, pepper, and water, then bring to a gentle boil and simmer until flavorful
2. Strain the broth carefully and set the clear liquid aside while discarding solids
3. Blend tomatoes, water, onion, garlic, chipotle pepper, and salt until completely smooth
4. Heat olive oil in a large pot and carefully add the blended tomato mixture, stirring until fragrant and slightly thickened
5. Pour in the prepared fish broth and add potatoes, carrots, and bay leaf, then bring everything to a steady boil
6. Lower the heat and simmer until vegetables are tender
7. Gently add fish pieces and cook just until opaque and flaky
8. Remove bay leaf and serve hot with lime wedges, green onions, and chile de árbol if desired
Notes
Firm white fish works best because it holds its shape during cooking
Store bought fish broth or vegetable broth can be used if homemade broth is unavailable
Adjust spice level by using more or less chipotle pepper
Avoid overcooking the fish to keep the texture tender
The soup tastes best when served fresh
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican