Caldo De Pescado
Caldo de pescado is a traditional Mexican fish soup that is both flavorful and comforting. This recipe is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 1 lb white fish fillets, such as cod or tilapia
- 1 onion, chopped
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 1 jalapeño, sliced
- 1 cup cilantro, chopped
- 6 cups fish or vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, and cook until the onion is translucent.
- Add the tomatoes, bell pepper, and cilantro to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the fish or vegetable broth and bring to a simmer.
- Gently add the fish fillets to the pot and let them cook for about 10-15 minutes, or until they are fully cooked.
- Season the soup with salt and pepper to taste.
- Serve the caldo de pescado hot, garnished with additional cilantro if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large pot Stirring spoon Serving bowls Soup ladle
Tools
Knife Cutting board Soup ladle
Serving suggestions
Serve the caldo de pescado with warm corn tortillas and a squeeze of lime for a complete meal.
Tips & tricks
For a spicier soup, leave the seeds in the jalapeño or add an extra one for more heat.
Cost
$20