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.

Caldo De Pescado

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, and cook until the onion is translucent.
  2. Add the tomatoes, bell pepper, and cilantro to the pot. Cook for 5 minutes, stirring occasionally.
  3. Pour in the fish or vegetable broth and bring to a simmer.
  4. Gently add the fish fillets to the pot and let them cook for about 10-15 minutes, or until they are fully cooked.
  5. Season the soup with salt and pepper to taste.
  6. 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